BRUSH
Keeping It Clean

The Cookie Lady loves chicken and Chinese style food, so this recipe, great in summer or winter, is one for the collection. This chicken could be cooked ahead and reheated at serving time. Please read the entire recipe before you start.

• 1 fresh medium-sized chicken

into 8 or 10 pieces. Set aside.

In a large frying pan place

• 3 Tbsp. olive oil (or peanut oil)
• 1 head of garlic cut in half, horizontally.

Cook about 5 minutes to flavor the oil. (see Notes below)

Add to the pan

• 3 sprigs fresh thyme (or 1 tsp. dried)
• the chicken pieces, seasoned with some salt and pepper

Brown the chicken skin side down first, then turn to cook other side; 10 minutes per side.

Add to the pan

• 1 Tbsp. minced or grated fresh ginger
• 1 Tbsp. dark soy sauce
• 1/8 tsp. 5-spice powder, optional
• 3 Tbsp. honey

Cook down to almost totally evaporated.

Add to the pan

• ½ c. chicken broth
• 1/3 c. fresh lemon juice
• 3 Tbsp. Hoisin sauce

Cook 15 minutes. Sprinkle on a handful of chopped flat leaf parsley. Remove chicken from pan to a warm platter, cover to keep warm.

Raise heat on the sauce in the pan, 8-10 minutes. Add

• 1 Tbsp. sherry vinegar mixed with 1 tsp. cornstarch

Pour into sauce. Cook until slightly thickened. Return chicken to pan to coat with sauce and reheat the chicken.

Place on serving platter with 1 lemon thinly sliced and some more chopped parsley.

Notes:

1. Start oil and garlic in a cold pan. This will draw more flavor from the garlic to the oil.
2. Leave the garlic in the pan throughout the cooking process. Although in our house we do not eat garlic per se, many people would enjoy the cooked garlic spread on bread or even mixed into sauces or vinaigrette. Just squeeze the garlic out of the skins and use or store well covered in the refrigerator three to four days.

Serves 4 to 6

A Cookie Lady Recipe