BAKED GINGER CHICKEN
My mother-in-law makes a chicken dish similar to this that my husband and all of his family loves (I'm a vegeterian, so I've never tasted it). One night I wanted to make it for my husband but couldn't get in touch with my mother-in-law. This is what I came up with from my husband's description and my vague memory of how she cooked the chicken. My husband and 2 year old son loved this chicken! Don't be intimidated by the amount of onion, garlic, and ginger. The chicken ends up with a subtle flavor. You don't have to be exact with the ingredients or measurements. Add more of what you like and less of what you don't. It's all about the slow cooking at a low temperature.
Provided by Oliver Fischers Mo
Categories Chicken
Time 1h5m
Yield 10-12 drumsticks, 3 serving(s)
Number Of Ingredients 5
Steps:
- Using a cusinart, puree the onions, garlic, and ginger.
- Mix in the hot sauce.
- Lightly salt and pepper the drumsticks.
- Place drumsticks in a pan and coat with the onion, garlic, ginger, and hot sauce mixture. There will be a lot of the mixture-Use it all. Just let the drumstick "swim" in the mixture.
- Bake at 250 degrees for about 35 to 45 minutes covered with foil.
- Bake at 250 degrees for about 10 minutes uncovered.
Nutrition Facts : Calories 431.1, Fat 21.3, SaturatedFat 5.8, Cholesterol 197.1, Sodium 826, Carbohydrate 9.2, Fiber 1.2, Sugar 3.5, Protein 47.9
SALT-BAKED SPATCHCOCK CHICKEN WITH GINGER SCALLION SAUCE
Salt-baked chicken was my family's version of roast chicken. When my dad made it on weekends, the house would be perfumed with fragrant sand ginger (aka ground galangal) and smoked salt. Unlike the roasted version, the bird here is wrapped in parchment paper then "baked" by salt heated on the stovetop in a Dutch oven. While the skin won't crisp up, you'll be rewarded with the juiciest chicken ever. To minimize the cooking time and amount of salt used, I start with a spatchcock chicken, which becomes infused with even more flavor from the aromatics, thanks to the increased surface area. The zingy ginger scallion sauce accompanying the dish adds a hit of freshness. Afterward, the cooled salt can be saved in an airtight container for the next time you crave this dish--it won't be long after your first bite!
Provided by Food Network Kitchen
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Measure out 1 tablespoon salt from the box into a small bowl; add the 1 tablespoon sand ginger powder and the white pepper and mix well until combined. Measure out 1/4 teaspoon salt from the box into a medium heatproof bowl. Set both bowls aside.
- Pat the chicken dry all over with paper towels then transfer to a wire rack set inside a rimmed baking sheet. Brush both sides of the chicken with the Shaoxing wine; evenly sprinkle both sides with the sand ginger mixture and rub in. Let sit, skin-side up, in a cool place away from direct sunlight for 1 hour.
- During the last 30 minutes of the hour, pour the remaining salt from the box into a Dutch oven. Cook over medium-high heat, stirring occasionally with a wooden spoon, until the temperature of the salt reaches 450 to 500 degrees F, 20 to 30 minutes. It's okay if the salt darkens slightly. Lower the heat to low.
- Prepare two 2 1/2-foot-long sheets of parchment paper on a work surface. Add the ginger slices and scallion segments in an even layer to one of the sheets; place the chicken on top with the legs pointing toward a short side of the parchment. Fold the long sides of the parchment over the chicken, followed by the short sides to fully wrap the bird. Feel free to roll the short sides for a tighter seal. Slide the twine under the parchment and tie up the package like a gift, crossing the ends across the middle lengthwise and crosswise. Repeat wrapping and tying the chicken with the second sheet of parchment and second piece of twine.
- Carefully transfer half of the hot salt from the Dutch oven into another medium heatproof bowl and set aside.
- Level the remaining salt in the Dutch oven with a wooden spoon to create an even layer at least 1/4 inch deep. Nestle in the wrapped chicken, breast-side up. Pour the reserved hot salt directly on top. Cook, covered, over medium-high heat for 50 minutes. Remove the Dutch oven from the heat and let sit, covered, for 30 minutes. The residual heat will continue to cook the chicken.
- Meanwhile, add the sugar, grated ginger, minced scallions and remaining 1/4 teaspoon sand ginger powder to the reserved 1/4 teaspoon salt; mix until well combined then set aside.
- Add any reserved fat from the chicken to a small saucepan. Cook over medium-low heat until the fat is rendered and any solids are dark brown and crispy, 10 to 15 minutes (depending on the amount of chicken fat). If rendering the fat does not yield 1/2 cup of liquid, make up the difference with the store-bought rendered fat or neutral oil and heat until hot. Add 2 tablespoons of the hot fat at a time to the ginger scallion mixture; if it bubbles up, let it settle for about 15 seconds after each addition. Stir until everything is combined. Set aside until ready to serve.
- When the 30 minutes are up for the chicken, remove the lid and brush off as much salt as possible with a wooden spoon. Carefully transfer the parchment package to a large cutting board or rimmed baking sheet. Cut the twine and unwrap the chicken. An instant-read thermometer inserted into the thickest part of the chicken should reach 165 degrees F and the juices should run clear. Allow it to rest, unwrapped, for 15 minutes.
- To carve the chicken, remove the legs and cut each into drumsticks and thighs. Carve out the wings then remove each breast and slice it to your desired thickness. Arrange the chicken on a serving platter. Feel free to pour any accumulated juices over the chicken or serve on the side in a bowl. Serve with the ginger scallion sauce on the side.
More about "baked ginger chicken recipes"
BAKED LEMON GINGER CHICKEN - THE CAREFREE KITCHEN
From thecarefreekitchen.com
4.7/5 (3)Total Time 4 hrs 35 minsCategory Main CourseCalories 188 per serving
GINGER GARLIC BAKED CHICKEN - RASA MALAYSIA
From rasamalaysia.com
4.5/5 (44)Total Time 1 hr 20 minsCategory Asian RecipesCalories 293 per serving
- Rinse the chicken and pat dry with paper towels. Add the ginger and garlic to the chicken and gently rub them on the chicken. Add the rest of the ingredients to the chicken, stir to mix well so the chicken drumsticks are nicely coated with all the ingredients.
- Pre-heat the oven to 375°F (190°C). Arrange the chicken on a baking sheet lined with parchment paper and bake for 30-40 minutes in the middle of the oven, or until the surface turn golden brown, slightly charred and inside is cooked through. Serve warm.
BAKED GINGER AND LEMON CHICKEN - PUREWOW
From purewow.com
- In a small bowl, combine the crushed red pepper flakes, if using, with the ginger and soy sauce. Place the chicken in a roasting pan or baking dish large enough not to crowd the pieces; they should have two finger's widths of space between them. Coat the chicken in the marinade; add the onion quarters, arranging the slices in between the pieces of chicken. Roast, basting halfway through, until the chicken is tender, 30 to 35 minutes. (Meanwhile, cook the rice and prepare a selection of greens for serving.)
- Remove the chicken from the oven and pour any juices into a small saucepan before return the chicken to the oven.
- To the saucepan with the pan juices, add the butter, honey and lemon zest. Cook over medium heat until it has reduced by a third, about 3 minutes.
EASY BAKED GINGER CHICKEN - GATHER AND DINE
From gatheranddine.com
Servings 6-8
BAKED GINGER CHICKEN - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
OVEN BAKED SESAME-GINGER CHICKEN - SKINNY KITCHEN
From skinnykitchen.com
BAKED GINGER CHICKEN RECIPE • COOKING HAWAIIAN STYLE
From cookinghawaiianstyle.com
BAKED HONEY GINGER CHICKEN BREAST | COME SIT AT THE …
From comesitatthetable.com
BAKED SOY GINGER CHICKEN : PERFECT GAMEDAY RECIPE
From easycookingwithmolly.com
21 MINCED CHICKEN KEBAB RECIPE OVEN - SELECTED RECIPES
From selectedrecipe.com
BAKED GINGER CHICKEN WINGS RECIPE — EATWELL101
From eatwell101.com
BAKED COCONUT CHICKEN THIGHS RECIPE (WITH NOODLES) | KITCHN
From thekitchn.com
CHICKEN M’HAMMER RECIPE - NYT COOKING
From cooking.nytimes.com
BAKED GINGER GARLIC CHICKEN LEGS - ANDIANNE.COM
From andianne.com
BEST GINGER RECIPES - EASY IDEAS FOR FRESH GINGER
From delish.com
BAKED SESAME GINGER CHICKEN - THE ENDLESS MEAL®
From theendlessmeal.com
BAKED GARLIC GINGER CHICKEN - BISCUITS AND LADLES
From biscuitsandladles.com
HONEY GINGER CHICKEN {OVEN BAKED} - CLEAN EATING WITH KIDS
From cleaneatingwithkids.com
BAKED ORANGE GINGER CHICKEN BREASTS - ANDI ANNE
From andianne.com
SOY-GINGER BAKED CHICKEN THIGHS - FAMILYSTYLE FOOD
From familystylefood.com
RECIPE: BAKED GINGER CHICKEN STEP BY STEP WITH PICTURES
From handy.recipes
OVEN-BAKED CHICKEN BREASTS WITH GINGER - 1 RECIPES | BONAPETI.COM
From bonapeti.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love