Ginger Chicken and Amaranth
Coat the bottom of a large stock pot with canola oil. Place chicken thighs in a single layer in the oil and coat the top of the thighs with kosher salt.
Ingredients
- 1 large pack boneless chicken thighs
- 1 5 inch piece ginger root
- 2 Tbsp kosher salt
- 14 cups hot water
- 1/4 head romaine (optional)
- 1 tsp sea salt (optional)
- 1 cup organic amaranth seeds (optional)
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