Thursday, April 19, 2012

Baked Chicken with Ginger root (Hawaiian Style) - Margaret Ullrich

Hawaiian style chicken.
A recipe that just screams "Let's eat outdoors."
Perfect for late April.

Ginger root can be found fresh in the produce section.
Slice and use, just like fresh garlic.
But, if you want to use up some of your ground ginger, 
One teaspoon ground ginger equals two tablespoons chopped fresh ginger.

Some substitution math:
Four tablespoons equal one quarter cup.
So, according to that...
Two teaspoons ground ginger equal one quarter cup chopped fresh ginger.
More or less.
In a pinch.

Check out different parts of the produce section, too.

                         
                        Chicken with Ginger root

Season 
2 legs and 2 breasts 
with
salt and pepper

In a large ovenproof pot 
Brown chicken in butter and oil.  Remove.

Drain, reserving the juice
1 Can (20 oz) pineapple chunks

Combine
3 Tablespoons cornstarch
the drained pineapple juice
1 1/2 Cups chicken broth 
4 Tablespoon plum jam
4 Tablespoon soy sauce                 
water to equal 3 Cups
Add to same ovenproof pot, stirring constantly until sauce is thickened.

Stir into the sauce
drained pineapple chunks
1/4 Cup fresh ginger root, diced
3/4 Cup slivered almonds
                     
Replace chicken, cover with sauce (can be stored in the fridge).
Bake, covered, in 350ยบ oven 1 hour. 

Serve with rice and salad.

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