Ingredients:
-
For chicken
- 2 chicken legs, about 1 1/2 lb (0.75 kg), can be substitute with white meat;
- 1/2 tablespoon ginger juice, (1 medium piece of ginger, about 3-4 oz, (0.2-0.25 kg), peeled, grated and squeezed for juice);
- 1 teaspoon safflower oil;
- Sea salt.
For lemon caper sauce
- 1 1/4 tablespoons capers;
- 1/2 cup (120 ml) lemon juice;
- 1/2 cup (120 ml) white wine.
Thickening sauce
- 1 teaspoon corn starch;
- 2 teaspoons cane sugar, adjust for taste;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 2
For chicken
- Bone and clean the chicken, pad dry;
- Pound chicken between 2 pieces of plastic food wrap;
- Add sea salt and ginger juice to marinate, at least 1 hour before cooking, better overnight;
- Preheat the oven to 350˚F (175˚C);
- Add safflower oil in a sauté pan;
- Sear the chicken for 3 minutes on each side;
- Pull the pan away from the flame when add white wine;
- Place the whole pan in the oven for 15 minutes when the wine comes to a boil;
- Plate the chicken with vegetable of your choice;
- Pour lemon caper sauce on chicken;
- Serve warm.
For lemon caper sauce
- Use the same sauté pan, add chopped capers;
- Then lemon juice;
- Stir in thickening sauce when the lemon juice comes to a boil;
- It is done when it comes back to a boil and thickens.