Chicken With Pickled Ginger Sauce Recipes

CHICKEN WITH GINGER SAUCE

Steps:

• In a large skillet or wok, stir-fry chicken in 1 tablespoon oil over medium-high heat for 5-7 minutes or until juices run clear. Remove chicken and set aside. In remaining oil, stir-fry broccoli, carrots, mushrooms, pea pod and onions for 8-10 minutes or until tender. Return chicken to skillet. Combine mayonnaise, broth, garlic, soy sauce and ginger; add to skillet. Reduce heat and cook until heated through. Serve over rice and sprinkle with almonds if desired.

CHICKEN AND PICKLED GINGER IN HONEY SAUCE RECIPE

Steps:

• 1. To make the marinade, mix together soy sauces, Shaoxing wine and salt. Add the chicken pieces and leave for 30 minutes. 2. Heat the peanut oil in a wok or deep fryer until just smoking (180C), and deep fry the chicken pieces in batches until lightly browned (1-2 minutes per batch). Remove and drain on paper towel. Pour all but 2 tablespoons of oil from the wok. 3. Reheat the wok until just smoking. Add the ginger and capsicums and stir-fry for 30 seconds until fragrant, then deglaze the wok with the Shaoxing wine. 4. Return the chicken to the wok, then add the honey, dark soy sauce, sea salt and chicken stock. Cover and simmer over medium heat for 3 minutes, or until chicken is cooked through. Garnish with coriander leaves, and serve with steamed rice and greens in oyster sauce. If you like this recipe, try Neil Perry's beef ma po tofu

CHICKEN WITH PICKLE SAUCE

Steps:

• Slice the chicken breasts in half horizontally to make 8 thin cutlets. Season with salt and pepper and dredge in flour. Heat the butter in a large skillet over high heat. Add the chicken in batches and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate.
• Add the onion, thyme and 1/2 teaspoon salt to the skillet. Cook until the onion is golden, about 5 minutes. Add the chicken broth and cook until slightly reduced, 3 to 4 minutes. Reduce the heat to medium low.
• Meanwhile, mix the egg yolks, pickles, pickle juice, scallions and parsley in a bowl. Stir into the broth and cook, stirring, until the sauce begins to thicken, about 1 minute. Add the chicken to the skillet and cook until the sauce thickens and the chicken is heated through, about 5 minutes (do not boil). Serve with bread and pickled beets, if desired.

GINGER CHICKEN

Steps:

• Chop the pickled ginger finely.
• Put chicken, ginger, garlic powder, soy sauce, and vinegar in a bowl and mix. The chicken should be fully covered.
• Let chicken marinate for at least 8 hours, overnight is even better.
• Heat pan with oil.
• Add chicken with marinade to pan. Cover and cook for 5 minutes.
• Turn the chicken and cover for another 5 minutes.
• Remove lid and cook until the chicken is fully cooked and the sauce thickens a bit.
• Serve and top with toasted sesame seeds.

CHICKEN WITH PICKLED GINGER SAUCE

Steps:

• Cut each chicken thigh lengthwise down center to bone loosen bone and remove. Mix salt, 1/2 teaspoon soy sauce and the white pepper rub mixture on chicken skin. Place chicken on rack refrigerate uncovered 1 hour.Cut pickled gingerroot into thin strips. Cut green onions into 2-inch pieces shred lengthwise into fine strips. Cover with iced water let stand 10 minutes or until strips curl. Cut pickle lengthwise into thin strips. Mix 2 tablespoons cornstarch and the water.Mix vinegar, sugar, garlic, gingerroot, wine, 2 teaspoons soy sauce and the sesame oil.Heat 3 cups vegetable oil in wok to 350°. Sprinkle 1 tablespoon cornstarch evenly over chicken. Fry chicken 4 minutes or until golden brown. Remove chicken, using slotted spoon drain on paper towels. Cut each chicken thigh lengthwise into 3 or 4 pieces. Keep chicken warm on heatproof platter in 250° oven. Pour oil from wok.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Carefully stir in vinegar mixture cook 1 minute. Add broth heat to boiling. Stir in cornstarch mixture cook and stir until thickened. Stir in pickled gingerroot and pickle. Pour sauce over chicken garnish with green onions.4 servings**Pickled ginger is made from young ginger. It is very tender and so mild, you could eat it plain, not just use it as a seasoning. Young ginger can be purchased in the spring but may be hard to find. You can pickle your own young ginger or purchase it at a Chinese grocery.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.