I’ve been away for a bit. I’m not ignoring the chicken. The chicken is still delicious, and I’m still developing new recipes. I’ve just been working on other things as well.
This meal comes together quickly, and while a little unusual, it’s intensely satisfying. The chicken is braised in a simple ginger scallion sauce – fortified with soy sauce, white pepper, and a touch of toasted sesame – for a simple rich chicken that’s also great with rice.
The greens and noodles, a play on take away shop lo mein, are quick, hearty, and a fun and fast alternative to rice. I find the dish is best with Chinese style wheat noodles – they slight chew and flavor works best with the greens -but if you have concerns or sensitivities to gluten, you can substitute rice or even sweet potato noodles. The taste and result will be a little different.
Ginger Scallion Chicken Thighs with Greens and Noodles
Course: Bone-In4
servings30
minutes45
minutesIngredients
- Ginger Scallion Chicken
4 Bone in skin on chicken thighs
2 cups chicken stock
¼ cup soy sauce
1 two inch piece fresh ginger root
4 cloves garlic
4 green onions, plus one top for garnish
1 tsp toasted sesame oil
½ tsp ground white pepper
1 tsp kosher salt
- Greens and Noodles
1 package (8 oz) fresh Chinese style noodle (lo mein noodles)
1 bunch swiss chard
2 cloves garlic
1 green onion, plus one top for garnish
1 one inch piece fresh ginger root
1 tbsp neutral oil
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp chili garlic sauce (opt)
Directions
- Ginger Scallion Chicken
- Preheat your oven to 350°F.
- Peel, trim, and mince the garlic.
- Peel, trim, and julienne the ginger.
- Trim the ends from the onions, and slice the whites thinly, the green parts into ½ inch pieces.
- Pat the thighs dry, and season with salt on both sides.
- Brown the thighs skin side down in an oven proof pan.
- Once the thighs are well browned, remove from the pan, and discard all but a teaspoon of the rendered fat.
- Add the ginger, garlic, and onion whites to the rendered fat and cook over medium heat for 1-3 minutes, or just until fragrant.
- Add the chicken stock, white pepper, soy sauce, and sesame oil.
- Arrange the chicken in the pan and bring to a low simmer, spooning some of the sauce over the skin.
- Transfer to the oven and cook until the chicken is crisp on top, and nearly falling from the bone – about 45 minutes.
- Remove from the oven and remove the chicken from the pan.
- Over high heat, reduce the remaining liquid to approximately ½ cup.
- Return the chicken to warm through.
- Serve over Greens and Noodles as specified in the recipe, or with freshly steamed white rice.
- Greens and Noodles
- Clean and trim the chard, discarding most of the thick stem. Cut the greens in to 1 inch strips.
- Peel, trim, and mince the garlic.
- Peel trim, and finely mince the ginger
- Trim the end from the green onion, and slice thinly.
- Mix soy, oyster sauce, and chili garlic sauce (if using)
- Cook the noodles according to the package directions.
- Add the oil to a pan over medium heat.
- Add the onion, garlic, and ginger to the pan and cook until fragrant.
- Add the greens to the pan and cook until they’re soft and darkened.
- Add the noodles and stir fry briefly to combine.
- Add the soy/oyster sauce mixture and toss well over high heat.
- Plate and top with Ginger Scallion chicken.
Be sure to check out my other food project, The Weekly Menu!