Caramelized Ginger Chicken

4
Servings
1.15h
Prep Time
30h
Cook Time
1d 7h 9m
Ready In


"This recipe came from the A.B.C. A friend made it many years ago and told me how good it was. I have had the recipe for a while, and intend on making this soon."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (236.9 g)
  • Calories 328.9
  • Total Fat - 13.4 g
  • Saturated Fat - 5 g
  • Cholesterol - 321.7 mg
  • Sodium - 981 mg
  • Total Carbohydrate - 14.2 g
  • Dietary Fiber - 0.7 g
  • Sugars - 11.6 g
  • Protein - 36.4 g
  • Calcium - 27.4 mg
  • Iron - 5.3 mg
  • Vitamin C - 5.6 mg
  • Thiamin - 0.1 mg

Step 1

Mix the finely garlic, chilli, crystallised ginger, dark brown sugar and shallot together. A blender or processor can be used also but do not over process.

Step 2

Rub the mix into the whole chicken pieces then place in a glass or plastic bowl and leave covered in the refrigerator to marinate for 30 minutes to one hour. (NOTE: Use a non reactive bowl for this process).

Step 3

Keeping the marinade for later ~ Remove the chicken pieces out of the marinade & smear a large frying pan with oil.

Step 4

Heat the frying pan until hot and place chicken pieces skin side down.

Step 5

Fry the chicken ~ hot and quick until browned well.

Step 6

Turn the chicken pieces over and brown the other side & remove chicken pieces from pan

Step 7

Using the same frying pan ~ On a medium heat, add the honey, stir through, and then add the chicken stock and the leftover marinade from the bowl & bring to a simmer.

Step 8

Return the chicken and gently simmer until cooked through — this should only take about 15 minutes.

Step 9

Leave and low simmer any leftover liquid in frying pan reduce & thicken for a sauce, although reducing may not be necessary. This will not take long, so watch the sauce.

Step 10

Serve chicken on a bed of rice with any of the frying pan liquid, reduced if necessary, as the sauce.

Tips & Variations


No special items needed.

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