Best Chicken With Pickled Ginger Sauce Recipes

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CHICKEN WITH PICKLED GINGER SAUCE



Chicken with Pickled Ginger Sauce image

Number Of Ingredients 20

6 chicken thighs (about 1 pound)
1/2 teaspoon salt
1/2 teaspoon light soy sauce
1/4 teaspoon white pepper
1/2 cup pickled young ginger root
2 green onions, (with tops)
1 small dill pickle
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons vinegar
2 teaspoons sugar
2 teaspoons finely chopped garlic
1 teaspoon finely chopped ginger root
2 teaspoons dry white wine
2 teaspoons soy sauce
1 teaspoon sesame oil
3 cups vegetable oil
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 1/4 cups chicken broth (see Soups: Chicken Broth)

Steps:

  • Cut each chicken thigh lengthwise down center to bone loosen bone and remove. Mix salt, 1/2 teaspoon soy sauce and the white pepper rub mixture on chicken skin. Place chicken on rack refrigerate uncovered 1 hour.Cut pickled gingerroot into thin strips. Cut green onions into 2-inch pieces shred lengthwise into fine strips. Cover with iced water let stand 10 minutes or until strips curl. Cut pickle lengthwise into thin strips. Mix 2 tablespoons cornstarch and the water.Mix vinegar, sugar, garlic, gingerroot, wine, 2 teaspoons soy sauce and the sesame oil.Heat 3 cups vegetable oil in wok to 350°. Sprinkle 1 tablespoon cornstarch evenly over chicken. Fry chicken 4 minutes or until golden brown. Remove chicken, using slotted spoon drain on paper towels. Cut each chicken thigh lengthwise into 3 or 4 pieces. Keep chicken warm on heatproof platter in 250° oven. Pour oil from wok.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Carefully stir in vinegar mixture cook 1 minute. Add broth heat to boiling. Stir in cornstarch mixture cook and stir until thickened. Stir in pickled gingerroot and pickle. Pour sauce over chicken garnish with green onions.4 servings**Pickled ginger is made from young ginger. It is very tender and so mild, you could eat it plain, not just use it as a seasoning. Young ginger can be purchased in the spring but may be hard to find. You can pickle your own young ginger or purchase it at a Chinese grocery.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

GINGER-MISO CHICKEN WITH QUICK PICKLES



Ginger-Miso Chicken with Quick Pickles image

A handful of pantry ingredients, highlighted by miso makes for a full-flavored marinade sure to amplify the flavor of these chicken cutlets. Crunchy and refreshing quick pickles are perfect for brightening up this colorful grilled dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 17

Olive oil, for the grill
3 tablespoons white miso
3 tablespoons mirin
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons chopped fresh ginger
1 tablespoon toasted sesame oil
1 1/4 pounds chicken cutlets (4 to 6)
Kosher salt and freshly ground pepper
2 Persian cucumbers, halved and thinly sliced
1 carrot, halved and thinly sliced
1 small red onion, halved and thinly sliced
1 Fresno chile pepper, thinly sliced
1 1-inch piece ginger, sliced
1/2 cup rice vinegar
1 tablespoon sugar
Kosher salt

Steps:

  • Make the chicken: Preheat a grill to medium high and oil the grates. Whisk the miso, mirin, rice vinegar, soy sauce, ginger and toasted sesame oil in a bowl.
  • Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the miso mixture while you make the quick pickles.
  • Make the quick pickles: Combine the cucumbers, carrot, red onion and chile in a nonreactive bowl. In a small saucepan, heat the ginger, rice vinegar, sugar and 1 1/2 teaspoons kosher salt until the sugar and salt are dissolved. Pour over the vegetables and add 4 ice cubes. Refrigerate, stirring once or twice, until chilled, 30 minutes. Drain.
  • Season the chicken with salt and pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
  • Top the chicken with the quick pickles.

CHICKEN GINGER AND HONEY



Chicken Ginger and Honey image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 17

6 tablespoons olive oil
5 pounds chicken breast, cut into strips
Salt and pepper
1 bok choy, cut into julienne strips
1 small daikon, cut into julienne strips
1/2 Chinese cabbage, cut into julienne strips
2 carrots, cut into julienne strips
2 tablespoons peeled and minced fresh ginger
1 teaspoon minced garlic
3 tablespoons honey
1 cup chicken stock
1 teaspoon cornstarch
2 tablespoons cold water
1/2 pound fried vermicelli egg noodles
1/2 cup minced fresh cilantro leaves
6 mint leaves, minced
1/3 cup pickled ginger

Steps:

  • Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Season the chicken with salt and pepper. When the oil is hot, add the chicken strips and saute until chicken is just cooked through, about 4 to 5 minutes, depending on the size of the strips. Remove the chicken from the pan and set aside.
  • Add 2 more tablespoons of olive oil to the skillet and heat over medium-high heat. Add the julienned vegetables and cook until crisp tender, about 2 to 3 minutes. Season with salt and pepper, to taste. Remove the vegetables from the pan and set aside.
  • Add 2 more tablespoons of olive oil to the skillet, reduce the heat to medium, and then add the fresh ginger and garlic. Cook, stirring constantly, until fragrant, about 1 to 2 minutes. Add the honey and chicken stock and let the sauce reduce slightly. Meanwhile, in a small bowl, whisk the cornstarch with 2 tablespoons cold water until dissolved. Add the cornstarch slurry to the sauce and cook for 1 to 2 minutes, or until sauce is thickened.
  • When the sauce has thickened, return the chicken and vegetables to the skillet and cook until just heated through. To serve, arrange the fried noodles as a base on each plate. Spoon the chicken, vegetables, and sauce over the noodles. Garnish with the cilantro, mint, and pickled ginger.

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