Ingredients
-
6
-
-
-
2
-
1
-
3
-
6
-
1/4
-
1
-
3
-
1
-
2
-
-
-
Directions
Gingery Chicken Breasts, America’s Test Kitchen, America’s Test Kitchen
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Steps
|
1
Done
|
Dry Chicken With Paper Towels and Season With Salt and Pepper. |
|
2
Done
|
Heat 1 Tablespoon Oil in a Large Skillet Over Med-High Heat Until Just Smoking. |
|
3
Done
|
Add Half of Chicken, Skin Side Down, and Brown Lightly, About 5 Minutes; Transfer to Plate. |
|
4
Done
|
Repeat With Remaining Tablespoon Oil and Remaining Chicken; Transfer to Plate. |
|
5
Done
|
Let Chicken Cool Slightly and Discard Skin. |
|
6
Done
|
Add Onion, 2 Tablespoons Ginger, and Garlic to Fat Let in Pan and Cook Over Med-High Heat Until Onion Is Softened and Lightly Browned, 8-10 Minutes. |
|
7
Done
|
Stir in Flour and Cook For 1 Minute. |
|
8
Done
|
Slowly Whisk in Broth, Scraping Up Any Browned Bits and Smoothing Out Any Lumps; Transfer to Slow Cooker. |
|
9
Done
|
Stir Soy Sauce and Sugar Into Slow Cooker. |
|
10
Done
|
Nestle Browned Chicken With Any Accumulated Juice Into Slow Cooker. |
|
11
Done
|
Cover and Cook Until Chicken Is Tender, 4-5 Hours on Low. |
|
12
Done
|
Transfer Chicken to Serving Platter and Tent Loosely With Foil. |
|
13
Done
|
Let Braising Liquid Settle For 5 Minutes, Then Remove Fat from Surface Using Large Spoon. |
|
14
Done
|
Stir in Remaining Tablespoon Ginger and Season With Salt and Pepper to Taste. |
|
15
Done
|
Spoon 1 Cup Sauce Over Chicken, Sprinkle With Scallions, and Serve With Remaining Sauce. |
