Rock Sugar Ginger Chicken

Rock Sugar Ginger Chicken

Rock Sugar Ginger Chicken

Rock Sugar Ginger Chicken


  • 6.5  bone-in chicken thighs (2.5  lb. total)
  • 1 tablespoon salad oil
  • 6.5 ounces fresh ginger, scrubbed and thinly sliced
  • 1/2 cup fat-skimmed chicken broth
  • 2 ounces yellow rock sugar (about 1/3 cup) or 1/4 cup granulated sugar
  • 2 tablespoons black soy sauce or 2 tablespoons regular soy sauce plus 1/2 teaspoon molasses
  • 1/2 teaspoon salt
  • Thinly sliced green onions (optional)


Start washing, rinsing and pat dry chicken. Heat a pan. When hot, add oil and ginger; stir about 4-5 minutes, until ginger is lightly browned.  Reduce heat to medium-high; push ginger to edges of pan and add chicken pieces in the center of the pan, skin side down, in a single layer. Cook, turning once, until browned on both sides, about 8 to 10 minutes total. Drain off and discard fat from pan.

Stir broth, 1/2 cup water, sugar, soy sauce, and salt into pan around chicken. Cover and bring to a boil, then reduce heat to medium and simmer 8 minutes. Turn chicken pieces over, cover, and continue cooking until no longer pink at the bone (cut to test), about 10 minutes longer.

With tongs, remove the  chicken from the pan juices and place it into a bowl . Skim and discard fat from pan juices; pour juices over chicken. For decoration, you can sprinkle green onions on top of the chicken.

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