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1
To make the onions, cook the ginger and garlic in a large skillet over medium heat for 3 minutes.
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2
Add the vinegar and sugar and simmer about 5 minutes.
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3
Pour over the onions.
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4
Keep onions warm until they've absorbed the flavor and start to soften, at least 3 hours.
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5
To make the chicken, preheat the oven to 400 degrees.
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6
Season the chicken with 3/4 teaspoon of the salt and fresh pepper to taste.
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7
Rub with 3 tablespoons of the butter.
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8
Stuff the ginger and garlic in the cavity and roast for 30 to 40 minutes, until the juices run clear.
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9
When the chicken is cool enough to handle, remove the meat from the bones.
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10
Reserve the bones as well as the ginger and garlic.
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11
Set the meat aside, covered, at room temperature.
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12
Drain the fat from the roasting pan and place the pan on top of the stove over high heat.
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13
Add the chicken bones and allow to brown.
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14
Pour 1 cup of the water over the bones and simmer until it's almost gone, about 5 minutes.
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15
Transfer the bones and the liquid to a medium saucepan.
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16
Add the remaining 2 cups water and the ginger and garlic from the chicken.
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17
Boil for about 15 minutes, or until the sauce will coat the back of a spoon.
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18
Strain the sauce and season with 1/4 teaspoon salt and pepper to taste.
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19
Whisk in the remaining 1 tablespoon butter.
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20
Heat the oil in a medium skillet, add the chicken and saute to heat through.
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21
Divide the chicken between 2 plates and top with onions and sauce.
