Chinese Chicken Thighs with Ginger Garlic Tomato Sauce

Servings

4

Ready In:

55 min

Course:

Main

Good For:

Dinner

Inroduction

About this Recipe

By: Christina Hills

This is the recipe for the dish my step father used to make from the Craig Clairborne Cookbook.  I have adapted it slightly.   I tried it in the slow cooker, but it’s really not as good.  Plus since it only cooks 30-35 min, the stove top is fine and makes cleaning up easier.

pomi tomatoesI really like the Pomi brand of tomatoes the best.  But you can use any kind of can of  chopped tomatoes.

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pot of chicken wings
the chinese cookbook

My Step Dad's old cookbook

Here is the Recipe:

pot of chicken wings
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Chinese Chicken Thighs with Ginger Garlic Tomato Sauce

Make this on the stove top, but see notes for slow cooker method.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Main Dish
Cuisine: Chinese
Servings: 3 people

Ingredients

  • 8 pieces Chicken thighs (about 4 lbs) ( I calculate about 2.5 thighs per person)
  • 1 teaspoon Canola or other oil
  • 1.5 tablespoons fresh ginger chopped
  • 8-9 cloves fresh garlic chopped (Chopped or minced)
  • 2.5 tablespoons Worchestershire sauce (2 tbs + 2 tsp)
  • 4 tablespoons light soy sauce
  • 2 tablespoon red wine vinegar
  • 4 teaspoons sugar
  • salt to taste
  • 1 box Pomi chopped tomatoes it's 26 oz, but you can use any kind of canned tomatoes

Instructions

  • Rinse and drain chicken thighs and pat dry with a paper towel.
  • Heat oil in a dutch oven (any pot deep enough for the sauce) and when hot add chicken thighs and sear on both sides. Keep skin on the thighs. cook over high heat about 1.5 min each side. Work in batches if you need to.
  • Take chicken out of pot, and add ginger and saute for a few min, then add garlic and saute till golden brown. The ginger should be roasty in color.
  • Add the tomato sauce to the pan to scrape up the bits. Then add the soy sauce, sugar, Worchester sauce, red wine vinegar, and salt and stir.
  • Add the chicken back to the pot with the sauce and cover cooking for 35-40 min. On medium heat. But check that it's not boiling too much.
  • After about 35 min check the chicken for doneness.
  • Once chicken is done, you can remove from the pot and reduce the sauce for about 10 min. This is an optional step but I like it because it makes the sauce richer.
  • Serve over cooked rice , or pasta, or potatoes, or gnochi. Whatever starch you like.

Notes

Wings can work too, but breast meat just does not hold up well.  This dish is not as good in the slow cooker.
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