Active Time: 25 Minutes
Total Time: 45 Minutes
Yield: Serves 6 RECIPE INGREDIENTS Watermelon Pickle: 1 small (3 lb 10oz) watermelon 1 cinnamon stick 1/2 cup white vinegar 2 teaspoons grated fresh ginger 1 onion, chopped 1/4 cup superfine sugar Chicken with Ginger Sauce:
2 tablespoons vegetable oil 6 boneless, skinless, single chicken breasts 3/4 cup dry white wine 1 cup chicken stock 2 tablespoons grated fresh ginger 4 tablespoons cold butter, cubed 2 teaspoons cornstarch 2 teaspoons cold water You May Also Like Grilled Asian Cornish Hens With Asparagus And Portobello Mushrooms See More Similar Recipes » DIRECTIONS FOR THE WATERMELON PICKLE:
Remove the seeds and rind from the watermelon; finely chop the flesh. Combine the watermelon with remaining pickle ingredients in a saucepan. Bring to a boil and boil rapidly, uncovered, for about 20 minutes, or until most of the liquid has evaporated. Discard the cinnamon stick. If storing, pour into a hot sterilized jar, cool and refrigerate. Use at room temperature. Reserve 2 tablespoons of pickle juice.
FOR THE CHICKEN:
Drain any excess fat from the pan. Add the wine and stock to the pan and bring to a boil. Reduce the heat and simmer, uncovered, until the liquid has reduced to about 1 cup.
FOR THE GINGER SAUCE:
Press the grated ginger between two spoons to extract the juice, discard the pulp. Add the ginger juice and 2 tablespoons of juice from the watermelon pickle to the pan. Whisk in the butter over low heat, one piece at a time, until combined. Blend the cornstarch and water and add to the mixture. Stir until mixture boils and thickens.
NOTE: The Watermelon Pickle can be made up to a month ahead and stored in a sterilized jar in the refrigerator. The chicken and sauce are best made close to serving.
Recipe reprinted by permission of Weldon Russell. All rights reserved.