Chicken Spareribs (Asian Style?) |
|
 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I got this recipe out of a TOH issue a couple years back. My two year old always calls it Chinese. This is very quick and very delicious. My kids just eat it up. I make it with rice (with added dried garlic, dried chives and garlic salt) with the extra sauce poured over it. Add any veggie to your liking. ** Sometimes I do need to double the cornstarch and water** Ingredients:
8 bone-in chicken thighs |
2 tablespoons canola oil |
1 cup water |
2/3 cup packed brown sugar |
2/3 cup soy sauce |
1/2 cup apple juice |
1/4 cup ketchup |
2 tablespoons cider vinegar |
2 garlic cloves, minced |
1 teaspoon crushed red pepper flakes |
1/2 teaspoon ground ginger |
2 tablespoons cornstarch |
2 tablespoons cold water |
Directions:
1. Directions:.
2. In a Dutch oven, brown chicken over medium heat in oil in batches on both sides; drain. Return all of the chicken to the pan.
3. In a large bowl, combine the water, brown sugar, soy sauce, apple juice, ketchup, vinegar, garlic, pepper flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until chicken juices run clear.
4. Remove chicken to a platter and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 4 servings.
|
|