Ginger chicken breasts

Time Total time: 35 minutes Active work time: 20 minutes
Yields Serves 8
Ginger chicken breasts
(Lawrence K. Ho / Los Angeles Times)

Spread out a 12-inch-long piece of wax paper on a work counter. Put the ginger, salt and pepper in a heap on the center of the paper. Use your fingers to mix the seasonings together until blended.


Rinse the chicken under cold running water and pat dry. Roll each piece of chicken in the ginger mixture, which will stick because of the moistness of the chicken. Gently shake each piece to get rid of the excess seasoning.


Remove the skin from the onions and cut each one in half from the stem down. Put the onions on a cutting board with the cut side facing down and slice across in 1/8-inch-thick slices. Remove and discard the stems from the parsley and finely chop the leaves.


Pour the oil into a 12-inch skillet, set it over medium-high heat and tilt the pan so the oil coats the bottom. Hold your hand about an inch above the bottom of the skillet. When it feels hot, put the chicken pieces in the pan, leaving a little space between them for even cooking. Stand right by the stove and use a fork to move the chicken pieces around from time to time (without turning them over) so they don’t stick. After 2 to 3 minutes of cooking, use the fork to lift up one of the pieces and look to see if it is nicely browned. If so, turn it over. Check on the other pieces in the pan and turn each one over as it is browned. Cook the chicken on the second side another 2 to 3 minutes, until the pieces are browned.


Turn the heat down to low. Pour the broth or water over the chicken and lay the sliced onions on top. Put the lid (or foil) on the skillet and set the timer for 5 minutes. After 5 minutes, check to see if the chicken is cooked by cutting into the center of one of the pieces with a small paring knife. If the meat is all white with no pink remaining, it is done. If it is still a bit pink, cook it another minute or two and check it again. Put the chicken pieces on a serving plate, spoon the onion slices over them, and sprinkle parsley over the top. Serve hot.

From “Learning to Cook With Marion Cunningham” (Random House, 1999). You might want to cook the onions until they’re slightly softened before adding them to the chicken in the skillet.

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