Indonesian Ginger Chicken Food

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INDONESIAN GINGER CHICKEN



Indonesian Ginger Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed

Steps:

  • 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 on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
  • Preheat the oven to 350 degrees F.
  • 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 375 degrees F. 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.

INDONESIAN GINGER CHICKEN



Indonesian Ginger Chicken image

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

8 -9 chicken pieces, skin on (I have use drums and thighs, all breasts, or wings, all delicious. Cooking times are for bone-in, sk)
1 cup honey
3/4 cup soy sauce
1/2 cup finely minced ginger
1/2 cup minced garlic

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.

INDONESIAN GINGER CHICKEN



Indonesian Ginger Chicken image

Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved.

Provided by Ina Garten

Categories     Asian,bake,chicken,dinner,Main,vegetables

Time 1h15m

Yield 4 - 6 servings

Number Of Ingredients 5

1 cup honey
¾ cup soy sauce
¼ cup garlic, minced (8 to 12 cloves)
½ cup ginger root, peeled and grated
2 (3 ½ lb) chickens, quartered, with backs removed

Steps:

  • 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 on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
  • Preheat the oven to 350ºF.
  • 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 375ºF. 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.

AYAM KALASAN (GINGER FRIED CHICKEN)



Ayam Kalasan (Ginger Fried Chicken) image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 10 servings

Number Of Ingredients 21

1 cup candlenut
1 cup sliced galangal
1 cup sliced ginger
1 cup fresh turmeric
1 tablespoon turmeric powder
1 stalk lemongrass
Salt
10 chicken quarters
One 13.5-ounce can coconut milk
Oil, for deep-frying
Cooked jasmine rice and Sambal Terasi (recipe follows), for serving
3 cups red peppers
1 cup Thai chiles
1 cup lime leaves
1 cup shallots
1 cup ripe tomatoes
1/2 cup sugar
3 tablespoons paprika
2 tablespoons shrimp paste
1 tablespoon salt
Oil, for sauteing

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.

GINGER CHICKEN



Ginger chicken image

This zingy curry is must-make recipe and only takes 50 minutes, fresher than your local take away and much healthier too

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Main course, Supper

Time 50m

Number Of Ingredients 12

1kg pack boneless skinless chicken thighs
1 thumb-size piece of fresh ginger, peeled and very finely chopped
4 garlic cloves, finely chopped
1 tsp mild chilli powder
15g pack fresh coriander, chopped
juice of 1 lime
2 tbsp sunflower oil
2 medium onions
1 tsp ground turmeric
400ml can reduced-fat coconut milk
1 fresh red chilli, deseeded and sliced
1 chicken stock cube

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.

Nutrition Facts : Calories 310 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.29 milligram of sodium

INDONESIAN CHICKEN



Indonesian Chicken image

From Cooking Light Magazine. The recipe states to poke the chicken with a fork so it can really absorb the marinade and if your like leftovers -- double the recipe.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 teaspoon crushed red pepper flakes
1 tablespoon fresh ginger, peeled and grated
2 tablespoons fresh lime juice
2 tablespoons hoisin sauce
1 tablespoon low sodium soy sauce
3 garlic cloves, minced
4 boneless skinless chicken breast halves (4 oz. each)
cooking spray

Steps:

  • Prepare grill. Combine first 6 ingredients in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator for 30 minutes. Remove chicken from bag; discard marinade.
  • Place the chicken on grill rack coated with cooking spray, and grill for 5 minutes on each side or until the chicken is done.

Nutrition Facts : Calories 161.2, Fat 3.4, SaturatedFat 0.7, Cholesterol 75.8, Sodium 400.3, Carbohydrate 5.6, Fiber 0.4, Sugar 2.5, Protein 25.7

INDONESIAN GINGER CHICKEN



Indonesian Ginger Chicken image

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

1 c honey
3/4 c soy sauce
1/4 c minced garlic (about 8 to 12 garlic cloves)
1/2 c peeled and grated fresh ginger root
2 (3 1/2 pound) fryer chickens, quartered (i used 2 pre-cut fryer chickens, skin-on)

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.

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