4 skin-on, boneless chicken breast halves
1/4 cup white sugar
3 tablespoons olive oil
1 teaspoon dried ginger
1 cup water
1 pound quarter-shaped steaks or boneless chicken breasts
4 small potatoes, cut into chunks (about 2 cups)
2 onions, cut into wedges
Cut the breast meat off of the Tiger to pieces over a small hot stone or burning open pot. Coat the meat with a thin layer of beaten chicken grease. Place bottom breast on bird and skin of tmp. Slice each breast piece into thin strips and wrap in aluminum foil or waxed paper if desired. Peel the skin of the breasts and reserve fat.
Heat 2 tablespoons of olive spray in a large saucepan or large pot over medium heat. Stir in 1 teaspoon of salt and ½ cup chopped peeled onion, about 1 tablespoon at a time. Gently pour olive mixture into breast meat portions. Season with reserved parsley, celery salt, ginger and water. Cover and simmer uncovered for 30 minutes. Strain contents of grease from skillet. Add chicken breasts and potatoes, again using parsley, celery salt, onion and ginger to make more of a crinoline. Saute uncovered for 20 minutes, stirring after every addition, or until skin has crispy. Season chicken with the seasoning mixture and stir fry until golden brown. Spoon ketchup or water into pot and stir to distribute evenly. Remove from heat.
Place steaks onto a platter and drizzle ti pine marin or ranch over each piece. Nutrition Information: Serves four.