Braden Family Cookbook

Chuck Braden

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3 lb. chicken thighs
c soy sauce
c water
1 clove garlic, minced
1 med. Onion, minced
1 piece ginger root crushed
1/8 tsp. msg.(ajinomoto)
1 tbs. Whiskey or rice wine
1 tsp. Sugar
2 stalks celery, sliced diagonally
1 carrot, cut in 1" julienne strips
1 pkg. Frozen French style green beans
1 pkg. Fresh bean sprouts, blanched
1/3 pkg. Frozen pea pods
5 water chestnuts, sliced
1 small can sliced mushrooms

Remove skin from chicken thighs and place in Dutch oven and add soy sauce, water, garlic, onion, ginger, msg, whiskey, and sugar and simmer on low heat for about 45 minutes or until chicken is tender.  Remove and keep warm.  Place prepared vegetables in sauce and cook until tender but still crisp.  You may thicken gravy with 1 tbs. cornstarch mixed with 1 tbs. water ( add to hot sauce stir slightly until thick, remove from heat) serve over steamed rice.