Ina Garten's Indonesian Ginger Chicken???
- mochi mochi Aug 23, 2006 01:26 AM
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.
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?!
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.
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.
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
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.
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!