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Joined: Dec 12, 2005


Posted to Thread #6 at 9:14 pm on Dec 18, 2005

Chicken Spareribs

1 to 2 Tbsp. olive oil
8 skinned chicken thighs
1/2 cup water
1/3 cup soy sauce
1/3 cup firmly packed light brown sugar
1/4 cup apple juice
1/4 cup ketchup
1 Tbsp. cider vinegar
1 crushed garlic clove
1/2 tsp. crushed red pepper
1/4 tsp. ground ginger
1 Tbsp. cornstarch
1 Tbsp. water

"A long time ago, I typed this out--pre-computer--on my old Selectric typewriter. And the paper's all yellowed and loved up. That's a sure sign of a really good recipe."

For a main dish, serve over rice.

Heat olive oil in a heavy skillet. Add the chicken thighs and brown lightly on all sides,
6 to 7 minutes, turning frequently. In a large bowl, combine the 1/2 cup water, soy sauce, light brown sugar, apple juice, ketchup, vinegar, garlic, red pepper and ginger. Add to chicken. Bring to a boil, cover and reduce heat to simmer. Simmer 20 minutes, turning at least once.
In a small bowl, blend the cornstarch with the 1 Tbsp. water. Use this mixture to thicken the sauce.

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