Bird

Ginger Pickled Chicken


Ingredients for Cooking Pickled Chicken in Ginger

  1. Chicken broiler net 1.5-2 kilograms
  2. Soy sauce 125 grams
  3. Fresh ginger root 50 grams
  4. Sake (traditional Japanese drink) 50 grams
  5. 5-pronged garlic
  6. Tobanjan liquid (Japanese seasoning) 2 teaspoons
  7. Sugar 2 tablespoons
  8. Salt 1 teaspoon
  • Main Ingredients Chicken
  • Serving 2 servings
  • World Cuisine

Inventory:

Stove, Grater, Tablespoon, Teaspoon, Cutting board, Garlic gourmet, Deep bowl, Baking tray with high sides, Plastic wrap, Grill, Long fork with two prongs, Dish

Cooking pickled chicken in ginger:

Step 1: prepare and pickle the chicken.

The streets are warm summer, the weather is gorgeous, and it's time to cook a delicious chicken in ginger. This chicken recipe is quite simple, but requires little attention. Let's start with the main thing, with broiler chicken. We take the carcass of the bird, if you bought it in a store, then the chicken is already peeled. If you bought it at the market, there may be small feathers on the carcass that need to be pulled out with a knife, pry off a feather and pull it out with a light jerk of your hand, then get rid of all the insides. Now the chicken must be burned so that it does not have thin small hairs. Remove the burner and turn on the stove at full power, gently take the chicken in your hands and turn it in different directions above the fire, so you singe small hairs on its carcasses. Then lay the chicken on a cutting board and cut it with a knife 2 halves. Leave the chicken on the cutting board for a while and cook the marinade. To do this, take 50 grams of ginger root, with a thin layer, clean the upper skin from it. Rub ginger on a fine grater into a deep bowl. There, using garlic presses, squeeze 5 cloves of garlic pre-peeled. Add 125 grams of soy sauce, 50 grams of sake, 2 tablespoons of sugar, 1 teaspoon of salt and 2 teaspoons of tobanjan. And a little about this magnificent seasoning. Tobanjan - Japan is its birthplace, and 15 types of various ingredients and spices are included in this seasoning such as: sea kale, squid, garlic, various Japanese fruits, salt, sugar, ginger, vinegar and much more. In principle, replacing this seasoning is very difficult, but it can be purchased at any supermarket or ordered on the Internet. After all the ingredients are collected in one bowl, mix them with a tablespoon to a uniform consistency. Now take a large baking sheet, dip the chicken in the finished marinade with high sides, rub it thoroughly with clean hands in the carcass and lay 2 halves of the chicken on it. This process will take you a good 10 minutes, but do not skimp on time, you can pickle a chicken and longer if you want to get an excellent grill. Pour the remaining marinade into a baking sheet, cover with plastic wrap and let stand for 1 hour, you can not put it in the refrigerator. Turn the chicken halves from one side to the other periodically so that they are pickled with high quality.

Step 2: prepare the pickled chicken in ginger.

It's time to cook the chicken. And now you have 4 options her cooking. You can fry it in a pan, with a little added olive or vegetable oil. You can bake it in the oven on a baking sheet or wire rack, having previously placed a baking sheet under its bottom, on which fat and juice will drain. Or the most delicious option, cook this chicken on the grill, which we will do today. Preheat the grill. Take a baking sheet with chicken halves and a long fork with two teeth, spread it on the grill. Fry the meat on both sides until golden brown on medium heat. Make sure that the chicken does not burn and periodically at intervals of 2-3 times in 15 minutes, turn on different sides and pour the marinadewhich, flowing down into the coals, will produce steam and smoke enveloping the chicken from all sides. In total, such a chicken is cooked during 35 - 45 minutes. I will tell you the aroma, the mind-blowing comes from the chicken, the main thing is not to give in to temptation and not to eat a piece of hot pulp. Remove the finished chicken from the baking sheet with a long fork and allow it to cool slightly, yet hot food is very harmful to the stomach.

Step 3: serve pickled chicken in ginger.

Ginger marinated chicken is served on a large platter. Garnish for this magnificent meal anyone will do. It can be vegetables marinated in the same marinade and grilled, can be baked or boiled potatoes. Chinese chicken polished rice with corn, sweet peas, and Bulgarian onion is very impressed with such chicken. Great and very tasty dish, I hope you enjoy the pickled chicken in ginger. Enjoy your meal!

Recipe Tips:

- - There are several options for spicy tobanjan spice, which can be purchased on the Internet or in a supermarket, all of which are suitable for cooking pickled chicken in ginger. If you do not have the opportunity to add this spice to the marinade, it is difficult, but can be replaced. To do this, you will need a mixture of such spices: soy sauce, vinegar, ground dried ginger, sugar, curry, ground dried cloves, ground cinnamon, beans, ground peel of orange, lemon and ground bones of guarana, dried ground white onion, sea grilled cabbage and salt . It also includes several types of pepper, black allspice, white allspice, red hot, green hot and white hot.

- - The longer you pickle your chicken, the softer its meat becomes, and the faster it will cook. If you keep the chicken in the above marinade overnight, it will be grilled in 25-30 minutes, in a pan in 20 minutes, in the oven in 25 minutes.

- - Garlic can be replaced with garlic powder.

- - In this way you can cook not only a whole chicken, you can use chicken breast, thighs, drumstick, wings. But do not forget that smaller pieces of chicken are fried faster than larger ones.

- - In this type of marinade, you can add any spices you like, you can also grind hot green pepper with a blender, for 1.5 kilograms of chicken, 2 peppers up to 2 centimeters in length.

- - In this marinade, you can add chopped onion rings or half rings and chopped herbs, which in the end can be fried in a pan with vegetables.