2lbs(900 kg) Chicken, legs or thighs or combination
1bottle beer(I used 17 oz or 500 ml)
4oz(110 g) button or chestnut mushrooms, halved
1large potato, quartered
2teaspoonscorn starch mixed with equal part cold water, optional
Salt and Pepper to taste
Rinse chicken and pat dry with paper towels.
Salt and pepper chicken to taste and set aside.
Heat a medium pan over medium-low heat.
Add the ginger slices in one layer. The pan should be dry with no water nor oil.
Allow the ginger to dry-fry for 1 minute (do not stir) then turn the slices over and allow to cook for another minute. Do not allow the ginger to burn - remove any burnt pieces.
Turn the heat up to medium-high and add the vegetable oil and swirl it around the pan to coat the ginger. At this point, you can take out the ginger slices if you don't like biting into them at the end of the dish. (I left them in.)
Add the garlic and onions and saute for 5 minutes until the onions are softened.
Pour in the beer and scrape up any browned bits on the bottom of the pan to incorporate them into the beer liquid.
Add the carrots, mushrooms, and potatoes, and simmer 20 minutes, covered.
Add chicken, cover and simmer 30 min. If using breast meat, add during last 15 minutes of cooking so it doesn't overcook and dry out.
Remove the chicken to serving dishes and turn up the heat to reduce the liquid by half - about 5 minutes.
Stir the optional cornstarch mixture to make sure the starch is dissolved. Add to the reduced liquid and cook for 1 minute. Turn off heat.
Spoon liquid and vegetables over chicken and enjoy!
*For a non-alcoholic version, substitute the beer with chicken stock or even Coke or Dr. Pepper.
Chinese Beer-Braised Chicken - https://gingerandscotch.com/beer-braised-chicken-with-dry-fried-ginger/