INDONESIAN GINGER CHICKEN
I have never made this without being rewarded with wonderful compliments, followed by adamant demands for the recipe. I got it from my friend Michaela, after adamantly demanding it myself! If making wings with the marinade, simply cook on a baking sheet after you take it out of the fridge.
Provided by Pippy
Categories Chicken
Time P1DT1h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat honey, soy sauce, garlic and ginger in small saucepan on medium heat for five minutes.
- Place chicken, skin side down, in appropriately sized casserole.
- Pour marinade over chicken and refrigerate overnight or for at LEAST 4 hours.
- Preheat oven to 350.
- Cook chicken, covered, for 30 minutes.
- Uncover, turn chicken pieces over, increase heat to 375, and cook for 30-40 minutes longer, basting occasionally.
- Make sure that the sauce does not cover chicken, and only reaches about halfway up.
- This will let the skin get crispy and gorgeously dark.
- I love this with rice (cooked with vegetable stock), fresh cilantro and lime juice, and mango salad (recipe posted).
- To freeze: Place chicken and sauce ingredients in a large freezer bag. Seal, label and freeze.
- To serve: Thaw in fridge and proceed with cooking directions.
AYAM KALASAN (GINGER FRIED CHICKEN)
Steps:
- Blend candlenut, galangal, ginger, fresh turmeric and turmeric powder together into a paste in a food processor.
- Fill a large stockpot halfway with water with the lemongrass, ginger paste and salt to taste and bring to a rolling boil, then add the chicken.
- Cook on medium heat for 1 hour, then add the coconut milk and cook another hour.
- Remove chicken and strain the solids from the stock. Save stock for soup!
- Add oil for deep frying to a wok. Heat oil, then fry chicken and ginger paste until crispy golden brown. Sift out crispy ginger flakes and serve with the chicken.
- Serve with jasmine rice and Sambal Terasi.
- Blend peppers, chiles, lime leaves, shallots, tomatoes, sugar, paprika, shrimp paste and salt into a chunky paste in a food processor.
- Cover a pan in oil, then heat and saute paste until it becomes thicker and darker, 4 to 5 minutes.
INDONESIAN GINGER CHICKEN
This is so simple to make. I like to start marinating this the night before a busy day is ahead of us. That way, all I have to do when we get home is pop the dish in the oven to bake, and in about an hour we have something quite wonderful on our dinner table to help us unwind after a hectic day. Despite how simple it is to...
Provided by Vickie Parks
Categories Chicken
Time 1h15m
Number Of Ingredients 5
Steps:
- 1. Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour the sauce over the chicken pieces. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator (or at least for 1 hour).
- 2. Preheat the oven to 350°F.
- 3. Place the baking pan (covered with foil) in the preheated oven and bake for 30 minutes. Remove foil, turn the chicken skin side up, and increase oven temperature to 375°F. Continue baking (uncovered) for 30 minutes more or until the juices run clear when you pierce a leg and thigh with a fork, and also making sure the sauce is a rich, dark brown.
INDONESIAN CHICKEN SOUP WITH NOODLES, TURMERIC AND GINGER (SOTO AYAM)
Soto ayam, an Indonesian version of chicken soup, is a clear herbal broth brightened by fresh turmeric and herbs, with skinny rice noodles buried in the bowl. It is served with a boiled egg, fried shallots, celery leaves and herbs, and is hearty enough for a meal.
Provided by Julia Moskin
Categories dinner, soups and stews, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place chicken in a medium pot with lemongrass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces.
- Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
- Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
- Add cooked spice paste and chicken meat to stock. Bring to a simmer and cook 10 minutes.
- Cook noodles according to package directions.
- Turn off heat under soup and stir in lime juice. Taste for salt.
- To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table.
- Eat from soup bowl, or serve a scoop of rice on a side plate, sprinkled with more shallots, and put a mouthful of noodles and chicken on rice. Combine on a spoon, dab with sambal, and eat.
Nutrition Facts : @context http, Calories 762, UnsaturatedFat 31 grams, Carbohydrate 37 grams, Fat 47 grams, Fiber 5 grams, Protein 49 grams, SaturatedFat 12 grams, Sodium 789 milligrams, Sugar 8 grams, TransFat 0 grams
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