Instructions: Preheat oven to 500 degrees. Peel ginger and mince 1 tablespoon; set aside.

Thinly slice remaining ginger. (If ginger is extremely fibrous, put it in a small saucepan with sugar and 2 cups water and bring to boil; simmer 10 minutes, then drain.)

Put oil in an oven-proof non-stick skillet large enough to hold all the chicken and place on a stove burner over medium-high heat. Add chicken, skin side down, and cook, rotating pieces and adjusting heat as necessary, until chicken is well-browned on one side, about 10 minutes. Season with salt and pepper, then scatter sliced ginger around pieces; turn and season again.

Transfer pan to oven; cook 15 to 20 minutes longer, or until all pieces have been cooked through. (Breasts will be done about 5 minutes before thighs.)

Return skillet to top of stove, drain off any excess fat and add stock or water along with soy sauce. Cook over medium-high heat until sauce is slightly reduced, then stir in lime juice and minced ginger. Taste and adjust seasoning, then garnish if you like, and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.