BRS: Chicken with Ginger and Snow Peas
Source of Recipe
Florence Fabricant
Braised Chicken with Ginger and Snow Peas
1 tablespoon peanut oil
1 frying chicken -- cut up and
-- patted dry
1 tablespoon shallots -- minced
2 tablespoons fresh ginger -- finely slivered
3 garlic cloves -- minced
1/2 teaspoon five-spice powder
2 tablespoons dark soy sauce
1/2 cup rice wine or dry sherry
salt -- to taste
black pepper -- freshly ground
-- to taste
4 ounces snow peas -- trimmed
2 tablespoons scallions -- finely chopped
1 tablespoon cilantro -- chopped
Heat the oil in a large, heavy ovenproof skillet. Add the chicken pieces and cook over high heat until nicely browned. Do not crowd them and remove them to a bowl as they brown.
Lower the heat and add the shallots, ginger, and garlic. Saute for a minute or so, then stir in the five-spice powder, soy sauce, and rice wine or sherry.
Return the chicken to the pan along with any juices that may have been released by the chicken as it cooled. Baste with the pan juices and season with salt and pepper. Cover and cook over low heat, about 40 minutes, basting once or twice.
When the chicken is done, remove it from the pan. Increase the heat, add the snow peas and saute for about a minute, until they turn bright green. Stir in the scallions and cilantro. Return the chicken to the pan, reheat briefly, check the sauce for seasoning and serve at once.
Yield: 4 servings
Categories: Chicken
Recipe typed for you by Judi Mae Phelps.
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