Indonesian Ginger Chicken Recipes

INDONESIAN HONEY GARLIC CHICKEN

Steps:

• Pat down the chicken thighs with a paper towel and sprinkle the chicken breasts with a pinch of salt on both sides.
• STOVE TOP: Heat a large cast iron skillet over medium high heat. Add the chicken thighs to the skillet facing the skin side down and allow it to sear for 5-7 minutes or until the skin gets nice and crispy. Flip the chicken and continue cooking for 20-28 minutes (flipping every few minutes) or until the chicken cooks completely through.
• OVEN: Preheat an oven to 450ºF. Position a rack in the center of the oven. Place the chicken thighs with the skin side down in a cast iron skillet (or any oven safe skillet) and roast or 15 minutes. Remove the skillet carefully and flip the chicken over and continue roasting for an additional 10-15 minutes. You'll know the chicken is done when the juice run clear.
• Make the sauce: in a bowl combine all the remaining ingredients (except parsley). Remove the chicken thighs to a plate. Drip off most of the rendered fat from the chicken, leaving about 1 tablespoon in the pan. Heat the skillet over medium high heat, and pour in prepared sauce. Use a whisk to loosen any brown bit that may have stuck to the bottom -- that stuff is gold! And let the sauce come to boil then, lower the heat and allow to simmer for 5 minutes. I like to leave the sauce a little loose as is will thicken a bit more as it sits, and we love to drizzle the sauce on rice. For a thicker sauce, you can continue simmering for an additional 2-5 minutes.
• Add the chicken back into the pan and spoon the sauce over the thighs. Sprinkle with parsley before serving.

CHICKEN WITH GINGER

Steps:

• Soak ginger in cold water 10 minutes; drain.
• Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
• In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

INDONESIAN GINGER CHICKEN

Steps:

• 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 350ºF.
• 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 375ºF. 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.

INDONESIAN GINGER CHICKEN

Steps:

• 1. 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 the sauce over the chicken pieces. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator (or at least for 1 hour).
• 2. Preheat the oven to 350°F.
• 3. Place the baking pan (covered with foil) in the preheated oven and bake for 30 minutes. Remove foil, turn the chicken skin side up, and increase oven temperature to 375°F. Continue baking (uncovered) for 30 minutes more or until the juices run clear when you pierce a leg and thigh with a fork, and also making sure the sauce is a rich, dark brown.

INDONESIAN GINGER CHICKEN

Steps:

• 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.

RECIPE - BAKED GINGER CHICKEN DRUMSTICKS

Steps:

• Use a teaspoon to scrape the skin from the ginger, then place the ginger and garlic into a food processor and pulse chop until you have a thick paste.
• Scrape the paste into a ziplock bag and add the soy sauce, oil, lemon juice, mustard and sugar.
• Squish it together to mix, then add in the chicken.
• Seal the bag and squish a little more to ensure everything is really well covered.
• Set aside to marinade for 4-24 hours.
• Pre-heat the oven to 355°F/180°C.
• Remove the chicken from the bag and brush off any really chunky bits of marinade. Arrange your chicken into a single layer on a lined baking sheet.
• Cook for 30 minutes. Turn the heat on 425°F/220°C and cook the drumsticks for a further 15 minutes until golden and charred.
• Serve with beer and plenty of napkins - obviously optional but I recommend both ;-)

INDONESIAN GINGER CHICKEN

Steps:

• Heat honey, soy sauce, garlic and ginger in small saucepan on medium heat for five minutes.
• Place chicken, skin side down, in appropriately sized casserole.
• Pour marinade over chicken and refrigerate overnight or for at LEAST 4 hours.
• Preheat oven to 350.
• Cook chicken, covered, for 30 minutes.
• Uncover, turn chicken pieces over, increase heat to 375, and cook for 30-40 minutes longer, basting occasionally.
• Make sure that the sauce does not cover chicken, and only reaches about halfway up.
• This will let the skin get crispy and gorgeously dark.
• I love this with rice (cooked with vegetable stock), fresh cilantro and lime juice, and mango salad (recipe posted).
• To freeze: Place chicken and sauce ingredients in a large freezer bag. Seal, label and freeze.
• To serve: Thaw in fridge and proceed with cooking directions.

5 INGREDIENT STICKY HONEY INDONESIAN CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Mix 3/4 cup honey, soy sauce, ginger and garlic together.
• Toss with the chicken and put a foil sheet on a baking pan. This dish is very sticky.
• Put chicken, skin side up onto the foil.
• Cook for 25-30 minutes.
• Take chicken out and toss with remaining 1/4 cup of honey.

INDONESIAN GINGER CHICKEN

Steps:

• -Heat honey, soy sauce, garlic and ginger in small saucepan on medium heat for five minutes. -Place chicken, skin side down, in appropriately sized casserole. -Pour marinade over chicken and refrigerate overnight or for at LEAST 4 hours. -Preheat oven to 350. -Cook chicken, covered, for 30 minutes. -Uncover, turn chicken pieces over, increase heat to 375, and cook for 30-40 minutes longer, basting occasionally. -Make sure that the sauce does not cover chicken, and only reaches about halfway up. -This will let the skin get crispy and gorgeously dark. -I love this with rice (cooked with vegetable stock), fresh cilantro and lime juice, and mango salad (recipe posted). -To freeze: Place chicken and sauce ingredients in a large freezer bag. Seal, label and freeze. -To serve: Thaw in fridge and proceed with cooking directions.

INDONESIAN GINGER CHICKEN

Steps:

• 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.