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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken Spareribs and Vegetables Recipe

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This recipe for Chicken Spareribs and Vegetables is from The Goering Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 bone-in chicken thighs, skinless
2 Tbsp. oil
1 c. water
2/3 c. brown sugar, packed
2/3 c. soy sauce
1/2 c. apple juice (or any juice or water)
1/4 c. ketchup
2 Tbsp. cider vinegar
2 garlic cloves, minced
Crushed red pepper flakes, to taste (1 tsp. or less)
1/2 tsp. ground ginger

Vegetables of choice (broccoli, peppers, carrots, green onions, etc.)

2 Tbsp. cornstarch
2 Tbsp. cold water
Directions:
Directions:
In a large pan (Dutch oven) brown the chicken thighs over medium heat in oil on both sides until cooked mostly through. Fry in batches if necessary.

Meanwhile, in a large bowl, combine the water, brown sugar, soy sauce, apple juice, ketchup, vinegar, garlic, pepper flakes and ginger. After the chicken is fried, pour this mixture over it in the pot and bring to a boil. Reduce heat; cover and simmer for 20 minutes or until chicken juices run clear.

Remove chicken to a platter and keep warm in oven. Combine cornstarch and cold water until smooth in a separate bowl. Stir into the cooking juices. Bring to a boil. Add vegetables. Cook and stir for 2 minutes or until thickened and vegetables are cooked through. Do not overcook! Return chicken to thickened mixture and serve over rice or noodles.
Number Of Servings:
Number Of Servings:
4

 

 

 

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