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 350º oven 1 hour. 

Serve with rice and salad.