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Thursday, January 31, 2013

Ginger Chicken

I'm making this for supper tonight.  I intend to wrap it up with sticky (glutinous) rice in banana leaves.  But if you don't have those you can serve with some rice and a veggie.

Marinate 3 Chicken Breasts in:

1 T grated fresh ginger
1-2 large garlic cloves, minced
1 T apple cider vineager
2 T italian dressing
1 T soy sauce (or Bragg's Liquid Aminos)
2 T olive oil
1 t. sesame oil (the toasted Asian kind - should be dark and fragrant)

Let it sit for 1-3 hours.

Sprinkle with salt & pepper or/and seasoning salt.

Cut into chunks and saute in a pan over high heat.

Thinly julienne 2 big carrots.  Slice an onion.

Throw these in with the sauteeing chicken.

Stir around, while in a separate pan boil down the marinade.  When it is reduced to about 1-3 T's (you guess), pour over the chicken, carrot, onion mixture.  Saute a minute or two longer.



If you want a sauce follow the next step:

Remove the mix from the pan, leaving any residue behind.
Dump in 1 T cornstarch.  Add 1 T butter and brown lightly.  Slowly add 1 or more cups of chicken broth.  Bring to a boil.  Let it cool and thicken.  If you want, add 1-2 T's of apple cider vinegar or rice wine vinegar.  Pour over your chicken mix.

(I am not doing the last step - I'll put a heaping spoon of cooked rice in the banana leaf, spoon over a bit of chicken, push it down into the middle and wrap and tie up the banana leaf.  I'll let it sit in a warm oven for 20-30 mins before serving).



Enjoy!


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