Rum, onions and soy sauce come together to make a tasty meal of inexpensive chicken. Leftovers are a great brown bag option for the office, too.

5 pounds chicken thighs and/or legs
1 cup rum (Captain Morgan!)
2 large sweet onions
4 – 6 chive stalks or 1 tablespoon dried flakes
2 teaspoons salt
1 teaspoon pepper, freshly cracked and finely ground
1 cup soy sauce
1 tablespoon cornstarch
1/4 cup peanut oil
1 can Chinese ginger pickles

You can use legs or thighs. I often purchase the 5-pound bag of legs for less than a dollar a pound and cut them up myself. You can chop between the pieces at the joint with a meat cleaver. I prefer to dislocate the joint by bending the leg and thigh backward and then cutting between with a chef’s knife to separate the pieces. This leaves rounded ends, as opposed to the sometimes sharp ends created when my aim with the cleaver isn’t so good.

Rinse the chicken and place in a large bowl or sealable plastic bag and pour rum over to marinate. Place the chicken in the refrigerator to chill for six hours or overnight, turning a couple of times to redistribute the rum.

An hour before serving time, peel, clean and roughly chop the onions. Peel and trim the hard tip from the garlic and crush. Rinse and thinly slice the ginger. Rinse and chop the chives.

I like to prep and bake in my chicken fryer with its ovenproof handle when possible. If you don’t have a chicken fryer or large deep skillet, you’ll want a pan or casserole large enough to accommodate the chicken.

Preheat oven to 350°. Place the cornstarch in a medium-sized bowl and blend in the soy sauce; set aside.

Place the peanut oil in a large skillet or your chicken fryer over medium heat. Remove the chicken from the rum, reserving the rum. Brown the chicken in the hot oil. Remove the chicken from the pan and set aside or place in an oven proof pan or casserole. Add the onions and garlic to the hot skillet and sauté for 2 – 3 minutes until they begin to brown. Add the ginger, salt, pepper and chives.

Transfer the onion mixture to the cornstarch and soy sauce blend and place the chicken back into the skillet. Stir the rum into the soy and onion mixture. Pour the mixture over the chicken.

Place the chicken in the preheated oven and bake for 30 – 40 minutes, turning several times to coat. Five minutes before the chicken is finished baking, add the ginger pickles. Turn the oven off and allow the chicken to rest for 10 minutes.

Serve over hot rice.

Yield: 6 servings

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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