| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Poultry, 1992 dccc, 2nd |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Legs, chicken, whole (thigh/drumstick) skinned, fat trimmed |
| 2 |
tb |
Butter, unsalted, divided |
| 1 |
ts |
Ginger, minced |
| 3 |
tb |
Vinegar, balsamic * |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Catsup |
| 1/4 |
c |
Chives, fresh, snipped |
|
|
Snow peas, blanched |
INSTRUCTIONS
In a large non-stick fry pan, place 1 tablespoon of the butter
and melt over medium heat.
Reduce heat to low; add ginger and cook for 5 minutes.
Stir in vinegar, soy sauce, and catsup. Remove from pan; set
aside.
In the same fry pan, place the remaining tablespoon of butter;
add chicken, adjust heat to medium and cook for 4 minutes per side, or
until brown.
Add ginger sauce; reduce heat to low, cover and cook, turning
once, about 25 minutes or until chicken is fork tender.
Arrange chicken on platter; spoon ginger sauce over chicken.
Sprinkle with chives. Garnish with snow peas.
* Red wine vinegar may be substituted.
Cook: Judith Mettlin, New York
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip
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