Indonesian Ginger Chicken Recipes

INDONESIAN GINGER CHICKEN

Steps:

• Heat honey, soy sauce, garlic and ginger in small saucepan on medium heat for five minutes.
• Place chicken, skin side down, in appropriately sized casserole.
• Pour marinade over chicken and refrigerate overnight or for at LEAST 4 hours.
• Preheat oven to 350.
• Cook chicken, covered, for 30 minutes.
• Uncover, turn chicken pieces over, increase heat to 375, and cook for 30-40 minutes longer, basting occasionally.
• Make sure that the sauce does not cover chicken, and only reaches about halfway up.
• This will let the skin get crispy and gorgeously dark.
• I love this with rice (cooked with vegetable stock), fresh cilantro and lime juice, and mango salad (recipe posted).
• To freeze: Place chicken and sauce ingredients in a large freezer bag. Seal, label and freeze.
• To serve: Thaw in fridge and proceed with cooking directions.

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 350ºF.
• 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 375ºF. 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.

AYAM KALASAN (GINGER FRIED CHICKEN)

Steps:

• Blend candlenut, galangal, ginger, fresh turmeric and turmeric powder together into a paste in a food processor.
• Fill a large stockpot halfway with water with the lemongrass, ginger paste and salt to taste and bring to a rolling boil, then add the chicken.
• Cook on medium heat for 1 hour, then add the coconut milk and cook another hour.
• Remove chicken and strain the solids from the stock. Save stock for soup!
• Add oil for deep frying to a wok. Heat oil, then fry chicken and ginger paste until crispy golden brown. Sift out crispy ginger flakes and serve with the chicken.
• Serve with jasmine rice and Sambal Terasi.
• Blend peppers, chiles, lime leaves, shallots, tomatoes, sugar, paprika, shrimp paste and salt into a chunky paste in a food processor.
• Cover a pan in oil, then heat and saute paste until it becomes thicker and darker, 4 to 5 minutes.

THAI-INSPIRED GINGER CHICKEN

Steps:

• Cook oil, garlic, and serrano pepper in a wok over medium heat until fragrant, about 30 seconds. Add chicken; cook and stir until cooked through and no longer pink, about 7 minutes; add water if it becomes too dry.
• Add soy, oyster, and fish sauces. Add mushrooms and cook for 4 minutes. Put ginger in the wok and cook for 1 to 2 minutes more.

INDONESIAN GINGER CHICKEN

Steps:

• Cook the honey, soy sauce, garlic, ginger, red pepper and lime juice in a small saucepan over low heat until the honey is melted.
• In a shallow baking pan, arrange the chicken in 1 layer with 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.
• Serve & Enjoy!