The Chicken and the Egg: A Family Cookbook

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Chicken Spareribs

8 Bone-In Chicken Thighs 2 Tablespoons Apple Cider Vinegar
2 Tablespoons Vegetable Oil 2 Cloves Garlic, Minced
1 Cup Water 1 Teaspoon Crushed Red Pepper Flakes
2/3 Cup Packed Brown Sugar 1/2 Teaspoon Ground Ginger
2/3 Cup Soy Sauce 2 Tablespoons Cornstarch
1/2 Cup Apple Juice 2 Tablespoons Cold Water
1/4 Cup Catsup

In a Dutch oven, brown chicken in oil in batches on both sides; drain. Return all of the chicken to the pan.

In bowl, combine 1 cup water, brown sugar, soy sauce, apple juice, catsup, vinegar, garlic, pepper flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until chicken juices run clear.

Remove chicken to a platter and keep warm. In a small bowl, combine cornstarch and remaining water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken. Makes 4 servings.

Recipe - Jean Hansen


"I tried this for the first time in 2020, and this sauce is really tasty.  A little sweet and a little spicy.  I prefer a bit less spice, so I only used 1/2 teaspoon Red Pepper Flakes.  It makes plenty of sauce that you can then freeze and use later." - April Ferre

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