Chicken With Ginger

1/2 pound ginger, the fresher the better
1 tablespoon sugar, optional
1 tablespoon sesame, peanut or olive oil
1 3-pound chicken, cut into pieces
Salt and freshly ground black pepper
1/2 cup chicken stock or water
1 tablespoon soy sauce
Juice of 1 lime
Chopped cilantro for garnish, optional

Preheat oven to 500 degrees. Peel ginger, and mince 1 tablespoon; set aside. Thinly slice remaining ginger. (If ginger is extremely fibrous, put it in a small saucepan with sugar and 2 cups water, and bring to boil; simmer 10 minutes, then drain.)

Put oil in an ovenproof nonstick skillet large enough to hold all the chicken, and place on a stove burner over medium-high heat. Add chicken, skin side down, and cook, rotating pieces and adjusting heat as necessary, until chicken is well-browned on one side, about 10 minutes. Season with salt and pepper, then scatter sliced ginger around pieces; turn and season again. Transfer pan to oven; cook 15 to 20 minutes longer, or until all pieces are cooked through. (Breasts will be done about 5 minutes before thighs.)

Return skillet to top of stove, drain off any excess fat and add stock or water along with soy sauce. Cook over medium-high heat until sauce is slightly reduced, then stir in lime juice and minced ginger. Taste, and adjust seasoning. Garnish and serve.
Yield 4 servings. Time 40 minutes. Source: The New York Times

Chef Notes: If you prefer, you can cook the chicken on top of the stove or in the oven for the entire time; in either case, add the sliced ginger after about 10 minutes, so it doesn't burn.
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