I no longer remember where this recipe came from. I know that it was one of my sister's absolute favorite dishes and I think I got it from her.
I have made this without browning the chicken, with only fresh ginger, with a combo of both kinds of ginger, and on the stove instead of in the oven.
What can I say? Every single time we love it. It may be slightly different because of those changes but never enough to really matter.
There's plenty of juice which you may thicken or not as you see fit. I tend to serve it with rice for that reason.
1/2 cup flour
Salt and pepper, to taste
1 chicken, in serving pieces
4 tablespoons oil
Preheat oven to 350°. Combine flour, salt and pepper. Coat chicken with flour. Brown the chicken on all sides. Transfer chicken to a baking dish with cover.
1/2 cup dry sherry
2 tablespoons soy sauce
2 tablespoons lemon juice
1/4 cup minced preserved ginger OR 3 tablespoons minced fresh ginger
Meanwhile, combine all, bring to a boil and pour over the chicken. Cover. Bake 30 minutes. Turn all pieces. Bake 30 minutes longer.