Billy emailed this recipe yesterday (?) and it just sounded as tho it ought to be made right away - and it's a keeper!! So easy to put together and just forget while it does its own thing. Leftovers will certainly go a long way - first an Asian chicken salad, then who knows. Serves 4 is a real misnomer - 3 1/2 lbs. of chicken for 4 people? I don't think so, when's the last time anyone has eaten 14 oz. of chicken at one sitting... I changed it to 10, so it worked out to 8 points.
Roast Chicken with Ginger
Serving Size : 4 (let's make that 10!)
3 1/2 pounds chicken pieces -- your favorite
1 teaspoon kosher salt
2 green onions, trimmed and cut into 1 inch pieces
1 piece fresh ginger, about 1 inch, peeled, cut into 4 slices
2 cloves garlic -- peeled
2 tablespoons vegetable oil, such as canola
1/4 cup soy sauce
1 tablespoon granulated sugar
1 tablespoon Asian sesame oil
Rinse and dry chicken. Sprinkle with salt. Arrange oven rack in center of oven and preheat oven to 375°F.
Chop green onions, garlic, and ginger finely (for ease this may be done in your food processor).
Heat oil in a 12" non-stick pan over medium heat. When hot, add the green onion mixture and stir-fry for 60 seconds. Add soy sauce and sugar. Bring to a boil. Remove the pan from the heat and stir in the sesame oil. Add chicken pieces to the pan in a single layer, turn to coat thoroughly, and allow to marinate in the sauce for 20 minutes (no longer). Turn chicken skin side down to roast.
Place the pan in the center of the oven and roast 20 minutes. Increase oven temperature to 450°F. Turn chicken so that it is skin side up and cook until browned, about 15 minutes. Serve hot. Leftovers can be used to make chicken salad or added to chicken soup.
Source:
"Cuisinart"
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NOTES : Serve with freshly cooked rice or rice noodles
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and the house smelled so good while the chix was roasting! Thanks again, Billy!
Roast Chicken with Ginger
Serving Size : 4 (let's make that 10!)
3 1/2 pounds chicken pieces -- your favorite
1 teaspoon kosher salt
2 green onions, trimmed and cut into 1 inch pieces
1 piece fresh ginger, about 1 inch, peeled, cut into 4 slices
2 cloves garlic -- peeled
2 tablespoons vegetable oil, such as canola
1/4 cup soy sauce
1 tablespoon granulated sugar
1 tablespoon Asian sesame oil
Rinse and dry chicken. Sprinkle with salt. Arrange oven rack in center of oven and preheat oven to 375°F.
Chop green onions, garlic, and ginger finely (for ease this may be done in your food processor).
Heat oil in a 12" non-stick pan over medium heat. When hot, add the green onion mixture and stir-fry for 60 seconds. Add soy sauce and sugar. Bring to a boil. Remove the pan from the heat and stir in the sesame oil. Add chicken pieces to the pan in a single layer, turn to coat thoroughly, and allow to marinate in the sauce for 20 minutes (no longer). Turn chicken skin side down to roast.
Place the pan in the center of the oven and roast 20 minutes. Increase oven temperature to 450°F. Turn chicken so that it is skin side up and cook until browned, about 15 minutes. Serve hot. Leftovers can be used to make chicken salad or added to chicken soup.
Source:
"Cuisinart"
- - - - - - - - - - - - - - - - - - -
NOTES : Serve with freshly cooked rice or rice noodles
---
and the house smelled so good while the chix was roasting! Thanks again, Billy!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com