Brown Sugar Ginger Chicken

The original recipe called for rock sugar but because I didn't know what the heck that was or where to get it, I substituted dark brown sugar. I thought the molasses in the dark brown sugar would give the soy sauce a nice depth. Sarah was not too keen on this recipe but I loved it! It reminded me of the simplicity of my mother's cooking ... so I am keeping this recipe.

1/2 cup chicken broth

2 Tablespoons black or dark soy sauce

2 Tablespoons dark brown sugar

2 teaspoons vegetable oil

1 1/2 cups thinly sliced, peeled, fresh ginger

2 lb bone-in chicken thighs, cut into three pieces

1/2 teaspoon salt

1. In a small saucepan, heat chicken broth, soy sauce, sugar and 1/2 cup water just to boiling. reduce heat to medium low and simmer uncovered until sugar dissolves, about five minutes, stirring constantly. Set aside.

2. In a 12-inch skillet, heat oil over high heat until hot but not smoking. Add ginger and cook until lightly browned, about 1 minute, stirring often.

3. Reduce heat to medium. With wooden spoon push ginger to side of skillet. Add chicken thighs, skin side down, and cook 5 minutes until chicken is browned. With tongs, turn chicken thighs over and cook about 5 minutes longer or until browned but not cooked through. Drain excess fat from the skillet and stir ginger around chicken thighs; sprinkle with salt.

4. Quickly pour chicken broth mixture town side of skillet and immediately cover skillet. Cook, covered, 5 minutes. Turn chicken thighs over and cook, covered for another 5 minutes longer or until juices run clear when the thickest part of chicken is pierced with tip of knife. Remove cover and boil 1 minute to thicken sauce slightly.