Ginger Chicken with potatoes, carrots, and ginger vermouth sauce. Serve with crusty Italian bread and small green salad.
I LOVE this recipe. It makes wonderful leftovers. The chicken really soaks up the garlic and ginger flavors by the next day. Yes, this recipe does have a lot of oil, so everytime I make it, I only use 1/3-1/2 c. of the oil for the vermouth. I brown the chicken in the pan without any type of oil (I may spray the pan with cooking spray) because I use chicken thighs and think they have enough oil in them naturally. When I add the vermouth to the chicken, I add extra cooking white wine as well as some water. I will add more water (or cooking wine) as necessary to get the potatoes and carrots to cook through. Generally, as long as I cover the pan and keep it cooking at a medium heat, I don't have to add too much extra water and it tastes great.
Read MoreAs other people stated. WAY to much oil. I used 1/2 cup, and it was still a bit much, though I did use skin on leg quarters. Recommendations:10 Cloves of garlic. 5 in the slurry, 5 10min before serving 3 Tsp Ginger(fresh, pureed) in the slurry, 3 Tsp Ginger (fresh, pureed) 10 min before serving, 1/8 or 1/4 cup olive oil (depending on skin or skinless chicken), 1 cup white wine. As this recipe is very stewlike, a bayleaf might not go amiss. Best served over cooked greens. The sauce is fairly heavy, but over lightly steamed kale, it was perfect.
The directions were definitely missing a lot of detail, so I made some of it up as I went along. I didn't cut the chicken up much before cooking it and wish I had; it might have had more flavor. I was using young ginger and had a lot on hand, so I threw in more more than the recipe calls for, but still found it lacked flavor (I'm not sure how "2 slices" of ginger measures out anyway). I did use vermouth, as the direction say but the ingredients don't really specify. And I only used a couple of tablespoons of EVOO to sautee the chicken in and a half cup for the food processor mix. Any more would have been way too oily. My other changes were based on what I had on hand: mixed red, purple, and white potatoes, baby carrots instead of large, and wax beans instead of green. My 11 year old really liked this but the rest of us found it really bland. With some tweaking, it might have possibilities, but I probably won't play with it much unless I find myself with another overabundance of ginger to use up.
while the base ingredients are there, this recipe suffers from a lack of seasoning, poor proportions, and oversimplification. save your time and money and investigate a traditional Jamaican ginger chicken recipe that calls for allspice, cinnamon, nutmeg, etc.
WAY too much oil. I suggest reducing it to 1/4 cup for the sauce, and just a few tablespoons to cook the chicken. I also had to add some Cajun seasoning and salt for seasoning. I added the potatoes to the chicken 10 minutes before the other ingredients. It turned out good after these adjustments.
I LOVE this recipe. It makes wonderful leftovers. The chicken really soaks up the garlic and ginger flavors by the next day. Yes, this recipe does have a lot of oil, so everytime I make it, I only use 1/3-1/2 c. of the oil for the vermouth. I brown the chicken in the pan without any type of oil (I may spray the pan with cooking spray) because I use chicken thighs and think they have enough oil in them naturally. When I add the vermouth to the chicken, I add extra cooking white wine as well as some water. I will add more water (or cooking wine) as necessary to get the potatoes and carrots to cook through. Generally, as long as I cover the pan and keep it cooking at a medium heat, I don't have to add too much extra water and it tastes great.
Tend to agree with the others about too much oil, I cut down the amount and it was fine. Lovely recipe, thankyou
