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Ina Garten's Indonesian Ginger Chicken???

Has anyone tried this recipe for Ginger Chicken? I was thinking of making it for a potluck dinner. I was thinking of substituting chicken breasts for whole chickens. Makes for easier eating.
TIA Chowhounders are the best.
http://www.kikkoman-usa.com/general/C...

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  1. have made it and with bone-in, skin-on chicken breasts...it was excellent and i think it would travel well.

    6 Replies
    1. re: super_b

      Thank you for the hint. I am going to try it today.

      1. re: mochi mochi

        That is one of my favorites and everytime I serve it it is a big hit. Sometimes though I have trouble getting it to brown enough after I remove the foil. Any suggestions? TIA

        1. re: patty

          To brown the chicken better, you might try increasing the heat after you remove the foil, and perhaps increase the time uncovered.

      2. re: super_b

        Bone-in skin-on, would that be the same as buying "split chicken Breasts"? I saw these at the store and would like to do something with them. Was hoping this recipe might be it.

      3. I was waching old movies on cable last weekend, and came across one called "The Barefoot Contessa," starring Ava Gardner.

        It was then that I finally figured out why Ina Garten's show goes by that name.

        Am I just dense, or does everybody know that?

        4 Replies
        1. re: Bostonbob3

          Ina actually wasn't the second original Barefoot Contessa after Ava... Ina bought the store in the Hamptons from a lady that was known as the Barefoot Contessa (the store was also called the Barefoot Contessa) and then through the years that she owned the store, she became known as the Barefoot Contessa. I wonder if that lady gets proceeds from Ina's sales?!

          1. re: Katie Nell

            Wow, then that makes it even stranger that Ina and Ava share almost identical names both personally and in business/movie names.

          2. re: Bostonbob3

            Well, you might be dense, but so am I. Has anyone seen this flick? What's it about? I thought that I'd seen all 40's/50's movies while baby-sitting in the 60's. Obviously, I was wrong.

          3. I make a similar recipe with chicken breasts and thighs. Mine also has Hoisin sauce in it, and I don't marinate or precook the sauce. Just dump the ingredients in a roasting tin, cover and bake in the oven until the chicken's cooked. It's always very flavourful. Try garnishing with green onion and/or cilantro. MMMMM.

            1 Reply
            1. re: christinea

              Good idea. I will garnish with green onion. If you have time can you post your recipe? I love hoisin sauce.

            2. I decided to use chicken wings. They are in the oven as I write. I marinated using my Food Saver, hope it works.
              I saw that it was covered for the first 30 minutes, but I'm baking uncovered in hopes that it will carmelize better. It sure smells good though. Thanks for all the help. Like I said CH's are the best.

              1 Reply
              1. re: mochi mochi

                I tried the uncovered method as well. Watch the timing because it can tend to dry out, or lower the oven temp.

              2. Sunset Magazine published a recipe like this in their c. 1960's 'BBQ Cookbook'. They called it Teriyaki Marinade, and called for quite a bit of oil, which I leave out entirely. In the original recipe, it was to be used to marinate flank steak(back in the days when it was a very cheap cut of meat!). It IS a very delicious way to cook flank!

                A serious ommission from BC's recipe, IMO, is chopped scallions, or green onions. They form a triumphirate with the ginger and garlic that completes and rounds out the flavor.

                And, I recommend grilling this chicken; it adds another delicious dimension to the flavor.

                Combine in a shaker jar:

                1/2 c light soy sauce
                2 T Mirin (rice wine vinegar)
                4 T honey, melted
                Adjust these to the balance of flavors you like

                Add:
                1/4 c finely minced fresh ginger root
                4 finely minced large cloves of garlic
                3 scallions, finely sliced and chopped

                Shake well and use for marinating chicken, beef, (tri tip and flank) salmon, or pork roast. Marinate about 3 hours. (I have let it sit overnight in the fridge w/o it becoming overpowering) Even prepared at the last minute for tri tip cut into steaks, it permeates well.

                Since I'm on the subject of BBQ chicken, here's another of my favorite chicken marinades/bastes in time for the annual Labor Day BBQ extravaganza:

                Honey Dijon Marinade

                1/2 c Dijon mustard
                1 T oil
                2 T Mirin
                3 T melted honey, or to taste
                Fresh coarsely ground black pepper, lots of it
                (1-2 T water if too thick)

                Place in a shaker jar, and adjust to taste.

                Add:
                1/4 C fresh chopped ginger root
                4 minced cloves garlic
                3 scallions, finely chopped
                Plenty of fresh coarsely ground black pepper
                (sometimes for variation, I add 1 T grated orange zest)

                I use slide-lock bags to marinate as you can manipulate the marinade around all parts of the meats. When chicken is on sale I 'part it out' place a meal's worth in slide-lock bags. I add the marinade of choice to the bag, and freeze. I've never noticed any change in texture or flavor as a result of freezing meats in marinades, as some hounds have posted in the past; I do use the meats within a month or so.

                Reading this thread has got me hungering for some chicken-- pardon me while I scour the grocery ads!

                1. I had a wonderful time at the get together and everyone loved the wings. Thanks for all the hints and tips. I did have trouble with the browning too, patti. I was in a pinch for time, so I glazed with some more honey, cranked up the oven to low broil and did the open flame carmelization. Looked and tasted great.
                  Thanks for all the extra recipes, foodie jane. Need to stock up on chicken parts too. And yes, scallions would add umph to the recipe. TY!

                  1. This is a great recipe from the Barefoot Contessa. I have made it several times and used cut up chicken, or just bone in breasts and thighs. Very good.

                    1. I'm very grateful to have been able to copy this recipe from you, as it is not available on the FoodTv website.
                      Thanks,
                      Pangloss

                      1. Has anyone made this with boneless chicken breasts? Did it turn out? I want to make it for a friend who just had a baby and also has a 2-year-old, and I thought boneless chicken would be easier for her.

                        1 Reply
                        1. re: Anya L

                          In case anyone is interested, I tried it with (fairly large) boneless chicken breasts with a little bit of skin on, and it worked. Of course, chicken breast does get somewhat dry, but the sauce helped with that. My friend appreciated it very much.

                        2. The recipe calls for a shallow baking pan. Can I make it in a LeCreuset buffet casserole (which is fairly shallow)?

                          I'm planning to serve this for dinner tomorrow night and while I've made it before, I can't remember what I did last time since I don't have a shallow baking pan.

                          Thanks!

                          1 Reply
                          1. re: valerie

                            Yes. I've made it in a shallow baking pan (for 2 chickens) and in an Emile Henry casserole (for a single chicken). It's been equally as good in both.