- 2 tablespoons oil
- 3 pounds chicken pieces, skin and
visible fat removed (legs & thighs are
fine)
- 3/4 cup pineapple juice OR apple
juice OR use the leftover juice from
canned fruit OR a combination which
suits your circumstances
- 1/3 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons vinegar
- 1/4 to 1/2 teaspoon dry ginger (I
use 3/8 teaspoon)
- 1 tablespoon minced garlic, or 1/2
teaspoon garlic powder
Heat the oil in a 12-inch skillet. Arrange
the chicken in the skillet. Fry over
medium-high heat until the chicken browns
slightly. Turn and brown the other side too.
Pour the pineapple or other fruit juice into
the skillet. Add the soy sauce, brown sugar,
vinegar, dry ginger and garlic. Stir the
sauce around the chicken to dissolve the
sugar and ginger. Bring the mixture to a
boil. Reduce the heat and cover. Simmer,
covered for about 45 minutes. The liquid in
the pan will thicken and coat the chicken in
a very attractive sticky brown sauce. If the
liquid is too watery, then remove the lid
and simmer for a few minutes, or until it
thickens up. Serve over rice. Makes 6
servings.
|
