Best Caramelized Ginger Chicken Recipes

CHICKEN SOUP WITH CARAMELIZED GINGER

Steps:

• Gather half of cilantro into a bundle and tie together with kitchen twine. Coarsely chop remaining cilantro (stems and all); set aside for serving.
• Heat sugar and 3 Tbsp. water in a large saucepan over medium. Cook, stirring often, until sugar dissolves, about 2 minutes. Continue to cook, swirling pan occasionally, until syrup is golden amber, 4-6 minutes.
• Add ginger and cook, stirring occasionally, until ginger is softened slightly, about 5 minutes. Add garlic and pale-green and white scallion parts and cook, stirring often, until garlic is fragrant, about 2 minutes. Stir in cilantro bundle, chicken, chile, and a big pinch of salt. Pour in 8 cups cold water and bring to a boil. Reduce heat to medium-low, bring to a bare simmer, and cook, stirring occasionally, until chicken is cooked through, 10-12 minutes. Discard chile and scallions. Keep soup warm over medium-low heat.
• Transfer chicken to a plate and let cool slightly. Shred chicken and stir back into soup. Add soy sauce and stir to combine. Remove pot from heat; taste and season with salt, if needed.
• Serve soup topped with dark-green scallion parts, reserved chopped cilantro, and a few turns of pepper.
• Do Ahead
• Soup (without scallion greens or cilantro) can be made 3 days ahead. Let cool, then cover and chill.

CARAMELIZED GINGER CHICKEN

Steps:

• Cut each chicken thigh into three equal pieces. Place in a large bowl with the ginger, two-thirds of the oil, and salt and pepper. Cover and marinate for about 6 hours in the refrigerator.
• Heat a large, heavy-based frying pan and pour in the remaining oil. Fry until the meat is colored, about 2 minutes, then drain away the excess oil.
• Add the fish sauce, cover the pan with a lid, and steam until the sauce has dissolved, about 1 minute.
• Now add the prepared caramel to the pan and cook until the caramel has thickened and coated the chicken in a rich golden color, about 2 minutes, stirring occasionally.
• To serve, arrange the chicken pieces on a serving platter and garnish with watercress.

ROAST CHICKEN WITH GINGER, MACARONI AND CARAMELIZED TOMATOES

Steps:

• Place the chopped tomatoes in a colander and salt them and let them sit, draining, for about an hour.
• Preheat oven to 450°F.
• Season the cavity of the chicken with salt and pepper and smear the cavity with the grated ginger.
• Smear the outside of the bird with olive oil and season with salt and pepper.
• Place the chicken on its side in an oval baking dish and place the dish in the oven.
• When the bird begins to color (loght golden), turn it on its other side, then, when that side has begun to color, turn it on its back.
• After 20 minutes, turn the oven down to 350°F, remove the excess fat from the pan and begin to baste with lemon juice.
• Bring the wine to a simmer and reserve.
• When there is no more lemon juice, pour the wine into the pan and continue basting.
• Roast for about 45 minutes more, or until juice runs clear when the thigh is pricked above the drumstick joint.
• When the chicken is done, remove from the oven, and let it rest while you drain any excess fat from the pan juices.
• Meanwhile, cook the macaroni in generously salted, vigorously boiling water for about 12 minutes.
• In a heavy frying over high heat, add the garlic to 2 tablespoons of olive oil.
• As soon as the garlic begins to sizzle, add the tomatoes.
• Shake the pan constantly, tossing the tomatoes repeatedly for about a mnute or so, until they are nearly dry and give off a caramelized scent.
• Add the basil leaves, tearing them by hand, toss the tomato mixture again and remove from heat.
• Drain the macaroni and place in a wide shallow serving dish which you have warmed (easiest to do this by placing dish in sink when you drain the pasta--the pasta water will warm the dish).
• Add the tomatoes and the chicken's roasting juices to the macaroni and toss well.
• Carve the chicken at the table and serve it with the macaroni.