Gingerrumchicken Recipes

GINGER-CHICKEN STIR-FRY

Steps:

• Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
• Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
• Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

CHICKEN WITH GINGER

Steps:

• Soak ginger in cold water 10 minutes; drain.
• Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
• In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

EASY GARLIC GINGER CHICKEN

Steps:

• Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
• Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

INDONESIAN GINGER CHICKEN

Steps:

• Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
• Preheat the oven to 350 degrees F.
• Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

GINGER RUM SHANDIES

Steps:

• Make the ginger syrup: Combine the sliced ginger, sugar and 1 cup water in a small saucepan over medium-high heat. Bring to a boil, stirring until the sugar dissolves; reduce the heat to medium and cook until syrupy, 15 to 20 minutes. Strain and let cool.
• For each cocktail, combine 2 tablespoons each of the ginger syrup and apple juice, 1 1/2 ounces rum and 3 or 4 gratings of ginger in a cocktail shaker with ice. Shake well and pour into a short glass. Top with 1/2 cup beer and garnish with apple slices.

GINGER CHICKEN

Steps:

• Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
• Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
• Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.

GINGER RUM CHICKEN

Steps:

• Preheat the oven to 375.
• Season the chicken with salt, pepper, and paprika to taste.
• Put the chicken in a shallow roasting pan.
• Beat egg yolk until light and then add the honey, rum, and chicken stock and beat until well mixed.
• Stir in garlic, ginger, and nutmeg.
• Pour the sauce over chicken and bake at 375 degrees for 45 to 60 minutes.
• Baste at least every 15 minutes.

GINGER CHICKEN

Steps:

• Coat chicken pieces in the flour.
• Heat oil in non-stick frying pan over medium-high heat.
• Cook chicken 3-4 minutes per side, until lightly browned on the outside.
• Meanwhile, mix pineapple juice, honey, soy sauce, ginger and garlic.
• Pour over the chicken.
• Cook, stirring constantly, until juices run clear when chicken is pierced and the sauce is slightly thickened.
• If the sauce is too thick, add 1/4 cup water.
• I serve this with Thai Sticky Jasmine Rice and a cucumber salad.

GINGER CHICKEN

Steps:

• In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.