Tuesday, May 4, 2010

Indonesian Ginger Chicken

It was my turn to cook (which I do maybe three times a year) and you can never go wrong with Ina Garten. After looking through her most popular recipes on Food Networks website, I settled on #12 Indonesian Ginger Chicken since after all VW is from Indonesia.

It turned out OK, but I was disappointed with the overall flavor because it was a little weak and needed more flavor - even after VW added more seasonings like sweet soy sauce, shallots, kaffir lime leaves, and chili. Maybe finishing the chicken off on the grill would have made a world of difference?

1 cup honey
1/2 cup soy sauce
1/4 cup sweet soy sauce
1/4 cup minced garlic (8 to 12 cloves)
2 shallots, finely minced
1/2 cup peeled and grated fresh ginger root
2 kaffir lime leaves
2 Thai green chile (whole, not cut)
4 whole chicken legs
2 halves chicken breast

  • Cook the honey, soy sauce, sweet soy sauce, garlic, shallots and ginger root in a small saucepan over low heat until the honey is melted.
  • Arrange the chicken pieces in 1 layer in a shallow baking pan, skin side down, and pour on the sauce.
  • Cover the pan tightly with aluminum foil.
  • Marinate overnight in the refrigerator.
  • Preheat the oven to 350F, place the baking pan in the oven and bake for 30 minutes.
  • Uncover the pan, turn the chicken skin side up, and raise the temperature to 375F.
  • Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
  • Suggested additional step: Finish off the chicken on a grill skin side down or on a broiler skin side up for a couple minutes until the skins are a little bit charred.

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