Caramelized Ginger Chicken
February 22, 2020
"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."
- 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
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.
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).
Keeping the marinade for later ~ Remove the chicken pieces out of the marinade & smear a large frying pan with oil.
Heat the frying pan until hot and place chicken pieces skin side down.
Fry the chicken ~ hot and quick until browned well.
Turn the chicken pieces over and brown the other side & remove chicken pieces from pan
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.
Return the chicken and gently simmer until cooked through — this should only take about 15 minutes.
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.
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.