This recipe courtesy of Pasta & Co
www.pastaco.com
THE GINGER JUICE

Okay, it's a bit of a compromise, but not much. And it's oh, so easy. Try it and decide for yourself. You may never go back to fresh ginger except for those very, very special dishes where fresh shows.

For an easy test, try this recipe that takes advantage of not only the ease of Ginger Juice, but our Liquid Garlic as well. If you're less than an avid ginger fan, lessen up on the ginger. Serve the chicken and sauce over basmati rice, alongside some roasted butternut squash and a blanched green vegetable. Not bad for easy.

RECIPE FOR GINGER CHICKEN

  • 1/2 cup honey
  • 1/4 cup plus 2 tablespoons soy sauce
  • 2 tablespoons LIQUID GARLIC
  • 2 to 3 tablespoons GINGER JUICE
  • 1 chicken (3-1/2 pounds), quartered, with backs removed

Place the honey, soy sauce, Liquid Garlic, and Ginger Juice in a small saucepan over low heat and warm until the honey is just melted and the ingredients are blended (this step can also be done in the microwave).

Arrange the chicken pieces in a large, shallow baking pan, skin side down. Pour the honey mixture over the chicken. Cover tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat oven to 350°F.

Place the baking pan with the chicken in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375°F. Continue baking for 30 minutes or until the juices run clear and the chicken and the sauce is a rich dark brown.



Pasta & Co
Bellevue - University Village