Bac Ha Chicken Cooked In Ginger Food

BAKED CHICKEN BURGER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine ground chicken, egg, oil, blackened seasoning, liquid smoke flavoring, garlic powder, and basil in a large bowl. Mix to combine, but be careful not to over handle the ground chicken.
• Use a 1-cup measuring cup to form and portion 4 patties. Place into a cast iron skillet. Press patties with the back of the measuring cup to form burgers.
• Bake in the preheated oven until cooked through and no longer pink in the centers, 18 to 20 minutes.

CHICKEN COOKED IN GINGER: GA BAN KHO GUNG

Steps:

• In a mixing bowl combine sugar, fish sauce, and oyster sauce. Mix well, then add the chicken and ginger massaging the marinade into the flesh.
• Cover and place in the refrigerator to marinate for 20 minutes.
• Bring a wok or saucepan to medium heat, then add oil and garlic and cook until fragrant.
• Now turn the heat to high then add the chicken searing all sides. Cover the chicken with the stock, pour in the remaining marinade and bring to the boil.
• Skim off all impurities until clear and cover the pan. Reduce the heat to low and simmer for 15 minutes.
• Add spring onions and freshly ground black pepper, stir and cook for a further minute.
• Transfer to a serving bowl and garnish with chile. Serve with jasmine rice.

BAKED GINGER CHICKEN

Steps:

• Using a cusinart, puree the onions, garlic, and ginger.
• Mix in the hot sauce.
• Lightly salt and pepper the drumsticks.
• Place drumsticks in a pan and coat with the onion, garlic, ginger, and hot sauce mixture. There will be a lot of the mixture-Use it all. Just let the drumstick "swim" in the mixture.
• Bake at 250 degrees for about 35 to 45 minutes covered with foil.
• Bake at 250 degrees for about 10 minutes uncovered.

GINGER CHICKEN

Steps:

• Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
• Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
• Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.