Indonesian Ginger ChickenĀ is every bit as delicious as it looks. I halved the recipe and though Ina did not, I removed every trace of skin and fat before baking and it was still moist.
Indonesian Ginger Chicken
1999, The Barefoot Contessa Cookbook, page 125
Ingredients
- 1 cup honey
- 3/4 cup soy sauce
- 1/4 cup minced garlic (8 to 12 cloves) (I used less)
- 1/2 cup peeled and grated fresh ginger root (I used less)
- 2 (3 1/2 pound) chickens, quartered, with backs removed 0r 8-9 pieces of bone-in chicken (legs, thighs, breasts or wings)
Directions
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.
Janice says
Well done on cutting the fat on this recipe. It looks delicious. I love that honey/soy taste, I might have to make this at the weekend.
Snippety Gibbet says
So, when is your cookbook coming out. I am salivating here! jan
Penny says
This was very good. Your chicken looks delicious.
marie says
Sounds so good and kind of low cal too! I can't wait to try it.
Lady Farmer says
I can't wait to try this! Now that's what I call yummy lookin' cookin'! ;~P
Blessings!
dj says
oh my this looks delish! dinner tomorrow….i think i just figured it out…thanks.
dj