Braised Ginger Chicken
- Makes4 servings
- Cook Time1 hour 10 minutes
- Slow Cook Time4¼ to 5¼ hours
- Active time plus cooling20 minutes active
- 1
This simple chicken braise was inspired by a recipe in “The Slanted Door” by Charles Phan, chef/owner of the San Francisco restaurant by the same name. A generous amount of ginger and garlic, cooked only with sake, a splash of fish sauce and the chicken's natural juices, creates a meaty, aromatic broth that's made into a sauce to finish the dish. A mandoline makes quick work of slicing the ginger, but a chef’s knife works, too. Fragrant jasmine rice is the perfect accompaniment, along with coarsely cracked white or black pepper.
Don't forget to remove the skin from the chicken thighs. This prevents the cooking liquid, which is made into a sauce to finish the dish, from becoming too greasy. Don't worry about removing the ginger slices after cooking. Pressure-cooking tenderizes the ginger's fibrousness and mellows its fire.
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