INDONESIAN GINGER CHICKEN
Provided by Ina Garten
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
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.
INDONESIAN-STYLE BREAST OF CHICKEN
Provided by Pierre Franey
Categories dinner, easy, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the chicken in a mixing bowl. Add salt, pepper, soy sauce, honey, lemon juice, cumin, cayenne, turmeric, coriander and garlic. Blend well so that the pieces are well coated. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
- Heat the oil in a skillet large enough to hold the pieces in one layer without crowding. Over medium heat, add the pieces of chicken and cook until browned on one side. Turn the pieces and reduce the heat to medium high. Cook until done. Total cooking time is about 10 minutes. After the pieces are cooked, transfer them to paper towels and keep them in a warm place. Serve hot.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 1 gram, Sodium 385 milligrams, Sugar 1 gram, TransFat 0 grams
INDONESIAN CHICKEN
Don't get on my case if this isn't authentically Indonesian, okay? When I found the recipe, it was called Indonesian Chicken, and, not being Indonesian or knowing anyone from Indonesia, I can neither confirm nor deny that this is, indeed, Indonesian Chicken. It is, however, definitely a recipe for chicken, and a mighty tasty one at that. The peanut sauce is also useful to put on things that you don't want to serve naked, such as noodles, rice, or steamed veggies.
Provided by ThatBobbieGirl
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine soy sauce, sugar, lemon juice, garlic powder and pepper.
- Add chicken and marinate 30 minutes.
- Skewer pieces on wooden skewers if desired, and brush with oil.
- Broil 3 inches from heat for 5 minutes.
- Can also be cooked on preheated grill pan or stir fried, if you prefer.
- Meanwhile, prepare spicy peanut sauce.
- Saute green onion in the oil until limp.
- Remove from heat and add peanut butter.
- Gradually stir in water, then add remaining ingredients.
- Cook over medium heat, stirring constantly, until it comes to a boil.
- Reduce heat and simmer, uncovered, for 5 minutes, until the sauce is thickened enough to coat a spoon.
- Stir occasionally while simmering.
- Serve chicken with the spicy peanut sauce for dipping.
- May also be served over hot cooked rice or noodles.
Nutrition Facts : Calories 588.4, Fat 43.2, SaturatedFat 9.1, Cholesterol 92.8, Sodium 998.7, Carbohydrate 12.7, Fiber 2.3, Sugar 7.8, Protein 40
EASY INDONESIAN CHICKEN
Make and share this Easy Indonesian Chicken recipe from Food.com.
Provided by SmHerndon
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken in a mixing bowl.
- Add salt, pepper, soy sauce, honey, lemon juice, cumin, cayenne, turmeric, coriander and garlic.
- Blend well so that the pieces are well coated.
- Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
- Heat the oil in a skillet large enough to hold the pieces in one layer without crowding over medium heat.
- Add the pieces of chicken and cook until browned on one side.
- Turn the pieces and reduce the heat to medium high.
- Cook until done.
- Serve with rice.
Nutrition Facts : Calories 212.6, Fat 8.9, SaturatedFat 1.3, Cholesterol 68.4, Sodium 331.6, Carbohydrate 4.4, Fiber 0.9, Sugar 1.7, Protein 28.3
EASY INDONESIAN CHICKEN
Wanted to keep this recipe a secret! But what the heck -- I enjoy Zaar so much, why be miserly?? Years ago I cut the recipe from a newspaper food column, and it hides, yellowed, in an old recipe scrapbook. I make it every now and then and I guarantee that it's a quick, easy, gourmet meal! The original recipe specified rice vinegar, but I use balsamic. EDITED ON JAN 8, 2010: Although I posted the recipe as I use it, it seems the 1 cup water specified caused problems for some cooks, so I've lessened the amount. If you use only 1/2 cup as below, do keep a close eye on the reducing sauce in case it thickens too much. And please -- DO taste the sauce before removing from the heat. Some people like it with more hot pepper, and some may want to tweak the other ingredients. Chicken breast is a little too dry for this recipe, so I stand by the point that thighs, even with skin, are the better option.
Provided by Zurie
Categories Stew
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a fairly large pot, mix the water, sugar, balsamic vinegar, ketjap manis, garlic and chilli pepper sauce.
- Please note that because I use metric measurements I use a little more than 1/3 cup ketjap manis. It's hard to work out precisely. Ketjap manis are normally easily found in good shops, on the shelves with Oriental sauces.
- Ketjap manis is thick and sticky, so if you want to measure it in a cup, best is to spray the cup with non-stick spray. I pour from the bottle and guess the amount by now --.
- Cut each thigh into two pieces, or slice breasts into three or four pieces across the grain.
- We far prefer chicken thighs, which are more juicy and tasty than breast meat. Or use deboned breasts WITH the skin.
- Add to the sauce mixture, and bring to a boil. Simmer open, for about 25 minutes. If any scum rises to the surface, skim it off.
- Increase heat and cook sauce until it reduces and thickens, but don't let it cook down to a glaze: you want some sauce for the rice.
- (It used to be "1 cup water", but reading through the reviews, this was too much for some cooks, although it really is what I use).
- This reduction will only take 5 - 10 minutes or so: judge for yourself.
- Put the chicken and sauce in a heated dish, scatter over the spring onions and parsley, and decorate around the edges with the lime/lemon curls or strips.
- Serve with jasmine or white rice, but couscous is also nice. As for vegetables, a platter of steamed baby veggies such as corn, patty pan squash and carrots look attractive.
Nutrition Facts : Calories 221.9, Fat 6.8, SaturatedFat 1.7, Cholesterol 141.7, Sodium 159.7, Carbohydrate 4.3, Fiber 1, Sugar 1.7, Protein 34.4
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