Tuesday, February 07, 2006
Indonesian Ginger Chicken
In a previous post elegantly entitled "Haallpppp!" I mentioned an upcoming potluck to which people were bringing interesting side dishes, and I needed to find a neutral but not boring main dish to serve alongside the Arabian cabbage rolls and tabbouleh. I decided to make The Barefoot Contessa's Indonesian Ginger Chicken. A combination of soy, honey, and spices adds a delectable flavor to plain chicken, which is served plain, with no sauce. It comes from The Barefoot Contessa Cookbook, and the only things I changed were to use skinless dark meat (legs and thighs) rather than a whole chicken, and to marinate for only about 5 hours. The overnight marinade was a bit strong for my taste.
So, without further ado, here's the scoop:
1 cup honey
¾ cup soy sauce (she doesn't specify a type; I used a dark Chinese one purchased at our local Eastern foods market)
¼ cup minced garlic (8 to 12 cloves)
½ cup peeled and grated fresh ginger root
2 chickens (3½ pounds each), quartered, with backs removed
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 a large, shallow baking pan, skin side down, and pour on the sauce.
Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator (shorter times work OK too). (Picture at right is of uncooked chicken.)
Preheat the oven to 350 degrees. Place the baking pan in the oven and bake for ½ hour. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees. Continue baking for 30 minutes, or until the juices run clear when you cut between the leg and the thigh and the sauce is a rich dark brown.
I made the garnish by cutting some ginger slices into tulip shapes (or at least as best I could!). The flower stems and leaves are made from scallion greens, sliced lengthwise very thinly and immersed in ice water. The cold water makes them curl up nicely!
In the past day, my hit counter has exploded with people searching for the recipe for Indonesian Ginger Chicken. If you came here looking for that recipe, will you leave me a note and tell me what's sparking the sudden interest? Was it featured on TV recently?