A twist on soy-poached chicken, fresh ginger and tangerine add a rich, yet fresh component to this earthy dish.
6 bone-in chicken thighs
Salt and pepper to taste
1 tb vegetable oil
1 onion, sliced
1 cup fresh ginger, peeled and sliced
4 cloves garlic, mashed
¼ cup white wine
½ cup light soy sauce
1 tb dark soy sauce
1 cup chicken stock
1 tb balsamic vinegar
2 tb honey
1 dash five-spice powder
1 tangerine, rinsed
Season chicken with salt and pepper; set aside.
In a heavy, lidded pot that will comfortably accommodate the
chicken in one layer, heat oil over medium heat. Sweat onions and ginger for
about 2 minutes. Add garlic, toss to coat. Add chicken, skin side down, moving
aromatics to the side as needed. Brown both sides of chicken, about 4 minutes.
Increase heat to high, and add wine. Bring to a brisk boil.
Add soy sauces, chicken stock, vinegar and honey. (Use more or less chicken
stock to bring liquid to cover chicken about 3/4 of the way) Return a boil,
then reduce heat to a simmer. Add five-spice powder. Peel tangerine over the
pot (to catch the oils) and coarsely tear about half of the peel into strips, then
add to the pot. Cover and simmer for 30 minutes. Turn chicken gently to coat,
and add a few tangerine segments. Cover and simmer for an additional 20
minutes, or until chicken is done.
Defat liquid, straining out solids if desired. Garnish with
additional tangerine segments and/or peel, and serve.