Gingered chicken with snow peas - country living
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 3 1/2-lb chicken | |
| 2 | tablespoons | Vegetable oil |
| 1 | large | Onion, sliced |
| 1 | Clove garlic, finely chopped | |
| ¼ | cup | Dry sherry |
| 2 | tablespoons | Low-sodium soy sauce |
| 1 | tablespoon | Finely grated peeled fresh gingerroot |
| ¼ | teaspoon | Salt |
| ¾ | pounds | Fresh snow-pea pods |
| 1 | tablespoon | Cornstarch |
| ¾ | cup | Water |
| 6 | Red radishes, trimmed and sliced | |
| ¼ | pounds | Fresh young pea vines, cut into 3-inch lengths (opt.) |
Directions
1. Remove neck and giblets from chicken and freeze for another recipe, if desired. Rinse chicken and cut into serving-size pieces, Remove skin from chicken pieces (except for the wings).
2. In large nonstick skillet, heat oil over medium heat. Add chicken pieces and brown well on all sides, removing pieces to bowl as they brown-10 to 15 minutes. Add onion to skillet and saute until translucent. Stir in garlic, sherry, soy sauce, gingerroot, and salt.
Return chicken to skillet. Cover and simmer chicken over low heat 20 minutes or just until fork-tender, turning pieces occasionally.
3. Meanwhile, remove tips and any strings from pea pods. In cup, stir cornstarch and water until smooth. Transfer cooked chicken to serving platter; cover and keep warm.
4. Heat liquid remaining in skillet over high heat to boiling. Add pea pods and cornstarch mixture; cook, stirring constantly, just until pods are tender-crisp and sauce thickens. Stir in radishes and transfer vegetables (but not the sauce if cooking pea vines) to platter with chicken. Add pea vines, if desired, to sauce in skillet; cover and cook until wilted and tender-crisp. Transfer to platter with chicken. Serve immediately.
Country Living/March/91 Scanned & fixed by Di Pahl & <gg>