Serves 4 2 pounds/900g chicken thighs 1 tablespoon/15m salt ½ tablespoon/7ml ground pepper 2 tablespoons vegetable oil 4 green onions, sliced 2 dried chiles, soaked and minced 1 thumb sized piece ginger, peeled, thinly sliced into matchsticks 1/2 cup/120 ml dry white wine ¼ cup/120ml Braggs liquid aminos 1 ½ tablespoons/22g dark brown sugar 1 teaspoons/5ml sesame oil 1 cup/240ml chicken stock 1 acorn squash, peel and cut into ½ inch/13mm wide slices 1 large bunch mustard greens, chopped in large peices 1 tablespoon/15ml unseasoned rice vinegar Dry off chicken. Season the chicken with salt and pepper. Add oil to a heavy pan on medium heat. Once the oil is hot, but not smoking, add the chicken skin side down. Cover the pan after 2-3 minutes. Let it cook on one side for 7-9 minutes ( the skin will be very crisp). Keep an eye on the chicken, lowering the heat if it starts to burn. Remove the chicken to a wire rack or plate. Add the white part of the green onion, ginger and chili.
Personal Chefs serving Palm Beach, Boca Raton, Fort Lauderdale and Miami Beach.