We’ve got busy lives, Keith and I. The working week can be particularly crazy. Mondays, Wednesdays and Fridays Keith is at the gym until 8.30 at the earliest; on those same nights, I try to be in bed by ten o’clock at the latest, as I’m slogging through my own work out Tuesday and Thursday mornings at 5.45. Those evenings, I teach Puppy Kindergarten and don’t leave sometimes until after eight. Other nights, I may meet with clients and their dogs and not return home until past nine.
Basically, it’s a little crazy around here.
To make things even trickier, I cook dinner several times a week, probably four meals on average. A lot of the time, I cook in stages; perhaps I’ll prep my mise en place in the morning, or maybe I’ll make my meatballs several hours before broiling, or I might possibly start a recipe only to finish it later. If I can, I find a recipe that can cook itself while I’m out — this chicken is a great example of that.
I like Asian food; it’s what I grew up eating. This recipe brings all those sweet and savory flavors together in a highly-satisfying way, and the fact that everything can just be tossed into a pot and left alone is a solid plus.
Next time around, I’ll definitely add more ginger, and I was without a doubt more generous with my scallions and cilantro than the recipe called for, but I think it’s better that way. And while I’m sure that this chicken is delicious with a pillow of steamed rice, I chose to pair it with some roasted cauliflower since Keith is off grains at the moment. In my opinion, you can never go wrong with some roasted cauliflower. Keith didn’t complain, anyway…
Soy-Ginger Chicken, from Everyday Food
Makes four portions
1/3 cup soy sauce
2 tablespoons dark brown sugar
5 garlic cloves, thinly sliced
2/3 cups fresh cilantro, coarsely chopped, plus whole leaves for garnish
1 piece fresh ginger, about 2 inches, peeled and cut into thin strips
1 packed cup scallions, trimmed and thinly sliced on the diagonal
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
½ teaspoon ground pepper
4 chicken drumsticks and 4 thighs, about 2 ½ pounds total, skin removed
2 medium carrots, thinly sliced crosswise
1 tablespoon cornstarch
Cooked rice for serving (optional)
- Preheat oven to 350˚. In a 5-quart Dutch oven or other heavy pot, stir together soy sauce, brown sugar, garlic, cilantro, ginger, ½ cup scallions, vinegar, coriander and pepper. Add chicken and carrots; toss to coat, then stir in 1 cup water. Cover pot and transfer to oven; cook until chicken is tender, about 1 ½ hours. Using a large spoon, skim off any fat from surface of cooking liquid.
- In a 2-cup glass measuring cup or small bowl, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. Stir mixture into pot to combine.
- Serve chicken mixture with rice, if desired, garnished with cilantro leaves and remaining ½ cup scallions.