Indonesian Ginger Chicken

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This is another great recipe for low-heat cooking. I adapted the recipe from Barefoot Contessa, one of my favorite cooks from Food Network. Whenever I watch her show, her food looks so delicious that I want to lick the moniter to taste. The other day, I was watching one of her old episodes and found her Indonesian Ginger Chicken. I modified the recipe a little bit and tried it my low-heat cooking way. Result? It was truly a delicious “How easy is that!” recipe that I would enjoy everyday.

But the real reason that I loved this recipe was, GINGER. Ginger has been used as a herbal medicine. It helps to soothe an upset stomach, release gas, and prevent nausea. It also works as a pain killer and helps for motion sickness. Most of all, ginger raises body temperature to increase circulation, to help loose weight, and to boost immune system  to fight with cancer and other disease . Doesn’t it sound good? So always keep a ginger on hand in the kitchen.

 

Indonesian Ginger Chicken

8-9 piecces pasture raised organic chicken drumsticks
2-3 tablespoons soy sauce
2 tablespoons heated raw organic honey
1 tablespoon peeled and grated fresh ginger root
1 tablespoon minced garlic 
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Clean the chicken drumsticks and take out the skin. How? Here.

Combine chicken with all the ingredients and marinate at least one hour, preferably over night.

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Cover the lid and start to cook at the medium-low heat, otherwise it will burn.

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After 30 minutes turn them over.

If you don’t see any liquid, it has been  cooked at too high heat.

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Cover the lid and cook for 20 minutes more, or until the sauce are reduced by half.

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Serve hot on rice. I made parsely rice but you can eat with plain white rice or brown rice.

How easy is that?

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8 thoughts on “Indonesian Ginger Chicken

  1. Magnificent looking dish, I can nearly feel the taste. Fully agree with ginger, it goes so well with poulty. I used it with turkey, too, and though it needs longer to cook, the meat, falling from the bone is so flavoursome. Thank you for bringing this recipe.

    Liked by 1 person

      1. The only problem with turkey, it’s time. You have to cook it for 2-3 hours if drumsticks are large. But the result is worth it. I usually cook poultry on the bone in liquid, like stew with plenty of vegetables, red capsicum and eggplant always there, and with the mix of herbs and spices that is not commonly accepted together, like ginger, smoked paprika, fresh thyme, cloves, my own ice preserve and all with coconut milk or cream with water added. I always taste and add other things if not completely happy with taste. Vegetables practically melt, especially onion, leek and eggplant making liquid like a thick sauce. It is a very practical approach to winter dishes that do not lose the taste with storage and reheating. Sorry for the long comment, but We enjoyed this turkey so much, I am cooking it again this weekend.
        Compliments on the serving plate, love this pattern!

        Liked by 1 person

      2. You can get there from the main menu with a click on paleo recipes from where you can go to paleo recipes in this blog, or directly to another blog. The other option is when reading any other post, the right side of the screen shows recent posts in this ecookingblog.wordpress.com
        This side is not seen when reading on iPad in vertical mode, and probably on phones. Hope it helps.

        Liked by 1 person

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