To my dismay, none of the appropriate cuts of meat for either were on sale this week at my local grocery. The beef, okay, that was a long shot, but I swear, some form of pig is always on sale. And this week, it was tenderloin. I'm not paying even sale tenderloin prices!
Chicken thighs, on the other hand, were $0.79/lb. A few hours later, three pounds of chicken thighs became, courtesy of my new pressure cooker, eight cups of chicken stock and three cups of cooked chicken meat, which will probably be chicken salad in a few days. The other two pounds found themselves first in a marinade, and then slowly braised in a rich lemon-ginger sauce. That's a happy chicken.
(adapted from China the Beautiful Cookbook)
- 2 lbs chicken thighs, skinned
- 2 tbsp soy sauce
- 1 tbsp rice wine
- 2 tbsp lemon juice
- oil for shallow frying
For the sauce:
- 2 cups chicken stock, or water
- 3 tsp ginger paste, or freshly shredded ginger root
- 1 tbsp ketchup
- 3 tbsp lemon juice
- 1 tbsp sugar
- 1/2 tsp salt
Remove the chicken from the sauce and debone, cutting or shredding the meat into bite-size pieces. Meanwhile, boil the sauce rapidly to reduce. When thickened, stir the chicken back into the sauce, and serve.