Soy-Ginger Chicken

Tonight we had a simple dinner of tilapia, nuked sweet potatoes and broccoli.  I had PT and a meeting.  But last night was a super supper.  If you live close to neighbors be careful making this as you may have dinner quests.  This smelled so good while in the oven.  It was very tasty.  It serves 4.  We have some left over for a lunch for Jim tomorrow.  I served it with cooked rice. 

Ingredients: 

1/3 C soy sauce

2 T dark-brown sugar

5 garlic cloves, thinly sliced

2/3 C fresh cilantro, coarsely chopped, plus whole leaves for garnish

1 piece fresh ginger (about 2”), peeled and cut into thin strips

5 scallions, trimmed and thinly sliced on the diagonal (1 C packed)

1T balsamic vinegar

1 t ground coriander

½ t ground pepper

4 chicken drumsticks, skin removed

4 thighs, skin removed

2 medium carrots, thinly sliced crosswise

1 C plus 1T water

1 T cornstarch

Directions:

1.      Preheat oven to 350 degrees.  In a 5-qt. Dutch oven stir together soy sauce, brown sugar, garlic, cilantro, ginger, ½ C scallions, vinegar, coriander, and pepper. 

2.      Add chicken and carrots, toss to coat, then add 1 C water.

3.      Cover pot and transfer to oven; cook until chicken is tender, about 1 ½ hours.  Using a large spoon, skim off fat from surface of cooking liquid. 

4.      In a 2-cup glass measuring cup or small bowl, shish cornstarch with remaining 1 T water.  Ladle 1 C cooking liquid into measuring cup.  Whisk to combine.  Pour into a small sauce pan and bring to a boil; cook until thickened, about 1 minute.  Stir mixture into pot to combine. 

5.      Serve chicken mixture with rice.  Garnish with cilantro leaves and remaining ½ C scallions.