Years ago, our entire family went to Oregon to visit our daughter Jenny and her family. We had such fun! Jen made this recipe for all of us and we loved it! It is really good and very easy to make. Jenny is a great cook and I love getting recipes from her. Give it a try!
Simmered Chinese Chicken
1 TBSP oil
1/3 c soy sauce
1/3 c brown sugar
1/2 c water
1 TBSP ketchup
1/4 c apple juice
a pinch of red pepper flakes
1 clove garlic-crushed
1 large family pack of chicken thighs (bone-in) - note- I have tried it with boneless thighs and it just isn't the same!
Remove skin from the thighs. Heat the oil until shimmering in a frying pan. Add the thighs and brown until golden on both sides. Mix the remaining ingredients and pour over chicken in the pan. Bring to a boil and reduce heat to simmer. Cover and let cook 35-45 minutes, turning chicken twice during the cooking time. Remove the chicken to a platter and mix 2 TBSP of cornstarch with 2 TBSP water and add to juices to thicken. Spread over chicken and sprinkle with sesame seeds. Serve over hot rice.
1 TBSP oil
1/3 c soy sauce
1/3 c brown sugar
1/2 c water
1 TBSP ketchup
1/4 c apple juice
a pinch of red pepper flakes
1 clove garlic-crushed
1 large family pack of chicken thighs (bone-in) - note- I have tried it with boneless thighs and it just isn't the same!
Remove skin from the thighs. Heat the oil until shimmering in a frying pan. Add the thighs and brown until golden on both sides. Mix the remaining ingredients and pour over chicken in the pan. Bring to a boil and reduce heat to simmer. Cover and let cook 35-45 minutes, turning chicken twice during the cooking time. Remove the chicken to a platter and mix 2 TBSP of cornstarch with 2 TBSP water and add to juices to thicken. Spread over chicken and sprinkle with sesame seeds. Serve over hot rice.
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Gloria email: gloria(dot)vincent(at)yahoo(dot)com
gv