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
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.
Cover the lid and start to cook at the medium-low heat, otherwise it will burn.
After 30 minutes turn them over.
If you don’t see any liquid, it has been cooked at too high heat.
Cover the lid and cook for 20 minutes more, or until the sauce are reduced by half.
Serve hot on rice. I made parsely rice but you can eat with plain white rice or brown rice.
How easy is that?