Recipe ingredients and directions:
1/2 cup coarsely chopped peeled fresh ginger
1 tablespoon coarsely chopped garlic (about 2 large cloves)
1/2 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons sugar
1/4 cup water
8 large chicken thighs boned
To bone thighs: Turn them skin side down, cut aliong both sides of
the bone with a VERY sharp knife. Work your fingers under the
bone, lift it up, and cut it free of the tendons holding it at both
ends. Set thighs aside. Place the first 6 ingredients in a food
processor or a blender. Process for a few minutes, or until you
have a smooth puree.
Score the underside of each thigh with a knife in 3 or 4 places,
1/4 inch deep. Rub the giner-hoisin puree all over the chicken
thighs, place them in a bowl, cover tightly and refirgerate for at
least 6 hours, up to 24 hours.
When ready to cook, place the thighs in a roasting pan, skin side
up, and put them under a preheated broiler for 7 to 8 minutes until
the skins are crunchy brown. Turn the thighs over and broil for
3 to 4 minuts more, until the chicken is just cooked through.
Transfer to paper towels, then to serving plates.
Notes: We skin the thighs. Still tastes great. Last time, he
replaced the water with porter. Really delicious. Also works
great on the BBQ. Can be done with breasts, but pound them THIN.
Broiling, as opposed to baking, really makes a difference in the
taste.
Category: Asian Recipes
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