Rock Sugar Ginger Chicken Bing Tong Gook Geung Gai Recipes

ROCK SUGAR GINGER CHICKEN

Steps:

• With a meat clever, chop the chicken through the bone, into 2-inch pieces, or disjoint into several pieces. In a small saucepan, combine the chicken broth, 1/2 cup water, soy sauce, and rock sugar. Bring to a simmer over medium heat and cook until the sugar is completely dissolved, about 5 minutes. Set aside. Heat a 14-inch skillet over high heat until hot but not smoking. Add oil and ginger, and stir-fry until ginger is lightly browned, about 1 minute. Bring ginger to the sides of the skillet. Reduce heat to medium, and carefully add the chicken, skin side down, spreading it in the skillet. Cook, undisturbed, 3 to 4 minutes, adjusting heat between medium-high to let the chicken brown. Then, using a metal spatula , turn the chicken over and pan-fry 3 to 4 minutes, or until chicken is browned on the other side, but not cooked through. Pour off any excess fat, redistribute the ginger, and sprinkle the chicken with salt. Quickly drizzle chicken broth mixture down the sides of skillet, and immediately cover. Cook, covered, on medium heat 4 minutes. Turn the chicken, reduce heat to low, and cook 3 to 4 minutes, or until chicken is cooked through. Serve immediately.;

ROCK SUGAR GINGER CHICKEN (BING TONG GOOK GEUNG GAI)

Steps:

• 1. Rinse chicken and pat dry. Set a 12-inch frying pan or a 5- to 6-quart pan over high heat. When hot, add oil and ginger; stir often until ginger is lightly browned, 3 to 4 minutes. Reduce heat to medium-high; push ginger to edges of pan and add chicken pieces, skin side down, in a single layer. Cook, turning once, until browned on both sides, 7 to 8 minutes total. Drain off and discard fat from pan. 2. Stir broth, 1/2 cup water, sugar, soy sauce, and salt into pan around chicken. Cover and bring to a boil, then reduce heat to medium and simmer 8 minutes. Turn chicken pieces over, cover, and continue cooking until no longer pink at the bone (cut to test), 7 to 9 minutes longer. 3. With tongs, lift chicken from pan juices and place in a shallow bowl or on a rimmed platter. Skim and discard fat from pan juices; pour juices over chicken. Sprinkle green onions on top of meat if desired.