GINGER FRIED CHICKEN
Provided by Hilah Johnson
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Combine garlic, ginger, soy and vinegar in a bowl. Cut chicken into pieces about 1-1/2 inches square. Allow to marinate at room temperature at least 15 minutes and up to an hour.
- Meanwhile, combine cornstarch, flour, salt in a shallow bowl.
- Drain marinate from chicken (it's okay if bits of garlic and ginger stick) and coat each piece in the flour mixture. Transfer to a plate and let sit for 10 minutes.
- Heat 1/2 inch of oil to 350ºF and fry the chicken in two batches, about 6 minutes each.
- Serve with lemon wedges and steamed broccoli.
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.
GINGERY FRIED CHICKEN APPETIZER
Every once in awhile one has to indulge that craving for fried...From Quick and Simple magazine, July 2006. The original recipe deep fries the chicken but since I don't own a deep fryer I pan fried the chicken instead. This is great with plum sauce! (I wonder what this would be like with tofu...??)
Provided by COOKGIRl
Categories Chicken
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- *NOTE: Substitute 2 tablespoon apple juice or white grape juice for non-alcoholic version.
- In a medium sized bowl, combine the wine, ginger and 1/4 teaspoon salt. Add the chicken pieces and toss to coat. Cover chicken and marinate in refrigerator for 2 hours or overnight.
- In large bowl, mix together the flour, cornstarch, baking powder and remaining 1/4 teaspoon salt and 3/4 cup water. Stir the marinated chicken into the batter.
- Pour some oil to a depth of about 1/4 inch into a deep, heavy frying pan or wok over medium-high heat.
- Add chicken, a few pieces at a time; do not crowd. Cook the meat until crisp and brown, approximately 3-4 minutes each side.
- Place the cooked chicken on a tray lined with a paper towel and drain. Transfer to serving platter and garnish with green onion slices.
- Serve hot or at room temperature.
Nutrition Facts : Calories 212.8, Fat 3.1, SaturatedFat 0.8, Cholesterol 66.2, Sodium 328.6, Carbohydrate 21.5, Fiber 0.6, Sugar 0.1, Protein 22.4
GINGER CHICKEN
Ginger and soy sauce lend an Asian flair to this hearty and healthy main dish. -Ben Haen, Baldwin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.
Nutrition Facts : Calories 248 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 748mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
GINGER-CHICKEN STIR-FRY
Stir fries require very little cooking time and you can pretty much use any vegetables you like, but the star of this one is the ginger. This dish is quick and easy to make, but get all of your ingredients together (including mixing the sauce) before you start cooking because everything happens fast! Serve with rice, and garnish with sliced green onions.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
- Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
- Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.
Nutrition Facts : Calories 392 calories, Carbohydrate 23.7 g, Cholesterol 65.1 mg, Fat 20.5 g, Fiber 2.3 g, Protein 26.5 g, SaturatedFat 3.5 g, Sodium 1336.2 mg, Sugar 11.1 g
GINGER FRIED CHICKEN
Make and share this Ginger Fried Chicken recipe from Food.com.
Provided by Ed Paulhus
Categories Whole Chicken
Time 55m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Add ginger, garlic, soy sauce, salt, and pepper to chicken, mix well, and marinate overnight. Add eggs to chicken.
- Mix together well.
- Add flour to coat. Mix well.
- Fry until golden, about 5 minutes.
- Finish in oven, 350 degrees for 30-35 minutes.
STIR-FRIED HONEY-GINGER CHICKEN WITH PEPPERS
Fresh ingredients, some quick prep, and a hot skillet or wok are all you need for a great stir-fry dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
- Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.
Nutrition Facts : Calories 402 g, Fat 11 g, Fiber 2 g, Protein 28 g
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