PAM'S GINGERALE CHICKEN
This is my Mom's creation, and it's so tastey I thought I'd share it with the rest of the world. Hope you enjoy it as much as we do!
Provided by MamaBaker
Categories Chicken Breast
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a frying pan and add chicken. Cook until the chicken starts to brown. Add worcestershire sauce and green onion, and stir. Gradually add gingerale, letting it boil down and brown further. Serve with rice or potatoes and your favorite veggies.
Nutrition Facts : Calories 393.4, Fat 20.3, SaturatedFat 4.8, Cholesterol 92.8, Sodium 274.8, Carbohydrate 21.3, Fiber 0.7, Sugar 18.3, Protein 30.7
GINGER BEER CHICKEN & RIBS
Marinade chicken pieces and pork spare ribs in a sweet, sticky and lightly spiced glaze with allspice and star anise, then barbecue and serve with lime wedges
Provided by Cassie Best
Categories Main course
Time 2h
Number Of Ingredients 12
Steps:
- Toss the chicken and ribs in the ground ginger, allspice and lots of seasoning. Cover and marinate for 1 hr (or up to 24 hrs).
- Heat oven to 160C/140C fan/gas 3. Tip the meat into a deep roasting tin, add the star anise, ginger beer and sliced ginger, then top up with enough water to just cover the meat. Cover with foil and cook for 1 hr 30 mins. Uncover, pour away the cooking liquid and pat the chicken pieces and ribs dry with kitchen paper. Chill until ready to use.
- Meanwhile, to make the glaze, pour the ingredients into a saucepan and boil until thick and sticky - this will take about 30 mins. Can be made 2 days before up to this point.
- Heat up the barbecue and let the flames subside. Brush the sticky glazecall over the meat, making sure each piece is well coated. Place on the barbecue and cook for 15-20 mins, brushing with the glaze from time to time, until hot and charred in places. Serve with extra lime wedges for squeezing over.
Nutrition Facts : Calories 519 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 46 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 3.8 milligram of sodium
GINGER BEER & TANGERINE GLAZED HAM
This warming ginger beer-spiced ham is great for Christmas entertaining as it's simple to prepare ahead of time
Provided by Maria Elia
Categories Dinner, Main course
Time 4h30m
Number Of Ingredients 8
Steps:
- Put the gammon, onion, tangerine zest and star anise in a large pan. Pour over all but 100ml of the ginger beer and, if necessary, top up with water so the gammon is just covered. Bring to the boil, skim the surface to remove any fat, reduce to a simmer, then cover and cook for 3-3½ hrs or until the meat is tender. When the gammon is cooked, remove it from the pan. Reserve the cooking liquor and use to cook lentils (see 'Goes well with'). Cool, cover and chill at this stage if you want to prepare ahead - bring back to room temp before continuing.
- Heat oven to 220C/200C fan/gas 7. Carefully cut the skin off the gammon, making sure to leave a layer of fat, then lightly score the fat into diamond shapes. Place in a roasting tin lined with foil. Warm the honey, mustard and reserved 100ml ginger beer in a pan and boil until it thickens. Spoon over the fat, then stud a clove into the middle of each diamond. Bake for 20-25 mins or until the glaze has caramelised. If you did prepare ahead, add another 10 mins to the cooking time. Slice and eat warm or cold.
Nutrition Facts : Calories 451 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 50 grams protein, Sodium 6.49 milligram of sodium
GINGER "BEER CAN" CHICKEN WITH GINGER ALE GLAZE
Recipe says that the ginger ale puts a tangy twist on your whole bird. Look for canned ginger beer to add an even more spicy, fresh ginger taste. Recipe from Southern Living
Provided by Daily Inspiration S
Categories Other Sauces
Time 1h45m
Number Of Ingredients 14
Steps:
- 1. Light one side of grill, heating to 400 - 475 degrees (medium high to high) heat; leave other side unlit, placing disposable baking pan under grill grate. Stir together salt and next 5 ingredients; sprinkle mixture inside cavity and on outside of each chicken.
- 2. Reserve just 3/4 cup ginger ale from each can to put toward the 2 cups needed in the glaze. Place chickens upright onto each can, fitting can into cavity. Pull legs forward to form a tripod.
- 3. Pour water to a depth of 1 inch into disposable pan. Place chickens upright on unlit side of grill above pan. Grill, covered with grill lid, - rotating chickens occasionally, 1 hour 20 minutes to 1 hour 30 minutes or until golden and a meat thermometer, inserted in thickest portion, registers 165 degrees. Let stand 10 minutes. Remove chicken from cans, and carve. Serve with Ginger Glaze.
- 4. To make the glaze, stir 2 cups ginger ale or ginger beer, 2 tbsp. light brown sugar, 2 tsp. fresh grated ginger and 1/8 tsp. ground red pepper together in a small saucepan. Bring to a boil over high heat; reduce heat to medium, and cook (stirring occasionally)15-20 minutes or until reduced to about 1/4 cup.
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- Remove giblets and necks, if necessary. Rinse chickens with cold water; pat dry. Place each chicken in a large zip-top plastic freezer bag.
- Whisk together oil and next 5 ingredients. Pour evenly over chickens. Seal bags, and chill, turning occasionally, 8 hours. Remove chickens from marinade, discarding marinade.
- Using a can opener, carefully remove lids from cans of ginger ale. Remove one-fourth ginger ale from each can, and reserve for another use, leaving remaining ginger ale in can. Place cans in a lightly greased large roasting pan. Place each chicken upright onto a ginger ale can, fitting can into cavity. Pull legs forward to form a tripod, allowing chickens to stand upright.
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