’30 Minute’ Soy Braised Chicken For Two

This is a recipe that Gretchen and I developed after trying a recipe from <a href="http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?isbn=0862812534" title="Barnes &amp; Noble.com - Little Chinese Cookbook"><em>A Little Chinese Cookbook</em></a>, by <a href="http://www.terrytan.com/index.htm" title="Terry Tan.com">Terry Tan</a> &mdash; a lovely little (physically) book. Terry describes it as a &ldquo;Cantonese specialty&rdquo; that is &ldquo;positively ambrosial.&rdquo; I could not agree more. Mmmm&hellip; ambrosia.



If you have <a href="http://www.amazon.com/exec/obidos/tg/detail/-/0684818701" title="Amazon.com: Books: The New Joy of Cooking">The New Joy of Cooking</a>, there is a version there as well, though I cannot vouch for it.

Recipe

• 2 boneless, skinless chicken breasts
• 4 tablespoons olive oil
• 2 tablespoons sugar
• 6 tablespoons dark soy sauce
• ½ teaspoon ginger
• 1 medium onion, minced
• ¼ cup water

Start by heating the oil in a flat pan &mdash; one that has a lid (you will need it later) &mdash; over a medium heat &mdash; maybe a little hotter. Sprinkle the sugar around the pan and shake it a bit to even it out and get the grains uniformly coated in oil. <em>Resist the temptation to stick a utensil in the mixture and stir it. You are trying to caramelize the sugar. If you put a utensil in it, the sugar will stick to it and you will not be able to get it off.</em> Just be patient &mdash; stand there and watch as the sugar turns from granules, to a clear liquid, to a caramel colored liquid. 



When the sugar has caramelized, grab the pan lid in one hand and the soy sauce in the other. Get ready to cover the pan and turn on the exhaust fan. Pour the soy into the pan with the hot oil and caramelized sugar. It is going to boil, and steam, and spit like mad, so cover it immediately &mdash; and turn on the exhaust fan.



As soon as the mixture calms down &mdash; maybe 30 seconds &mdash; turn the chicken breasts in the sauce with a pair of tongues, making sure to thoroughly coat both sides.



Add the water, the ginger, and the minced onion. Reduce the heat and simmer for a half an hour. Turning the chicken occasionally and adding more water if necessary to keep the sauce from burning.



<em>If you are having rice as an accompaniment &mdash; and I strongly recommend it, it may sound bland, but the contrast with the potent flavor of the chicken is amazing &mdash; now would be a good time to start it. Two cups of cooked rice &mdash; one cup a piece &mdash; is what you are looking for.</em>



When the chicken (and the rice) is done, take the chicken breasts out of the sauce and plate them along side the rice.



Increase the heat under the sauce and reduce it to a syrupy glaze consistency and pour over the chicken. Serve immediately.