Hi everyone. I did a workshop last night and demonstrated how to make this fantastic and easy recipe that my friend, Deb, turned me on to years ago at our International dinner club (it was Chinese night). She did it with wings but I like to do it with boneless chicken thighs. You can also use boneless chicken breast but they can dry out more easily.
This dish uses ginger and I have a ginger storing trick that I love: Peel the ginger, cut it into 1 inch chunks and store it in a ziploc in the freezer. It is easy to grate when it is frozen. This way, we always have ginger ready to use and not some moldy root (or rhizome-what the heck is a rhizome anyway?) sitting on the counter that we forgot about.
Chinese Chicken aka Soy-Ginger Chicken:
2 lbs boneless, skinless chicken thighs
2 1/2 inch chunk of peeled ginger sliced into quarter sized pieces
10 cloves garlic, peeled
1 1/4 cup soy sauce
1 1/4 cup rice cooking wine (can get at Whole Foods or any Asian market)
Smash scallions (green and white parts) with the side of a knife. Smash garlic cloves with side of knife. Put all above ingredients except chicken in a med. saucepan and bring to a boil. When boiled, leave on a low simmer for 10 minutes and let cool. When cooled, add to chicken and leave in a large ziploc bag or covered bowl in fridge for one to two nights to marinate. Roast at 500 degrees until done about 30 minutes. Check at about 20 minutes to make sure it is not burning. If the top cooks too quickly, cover with foil so the inside can continue cooking without the top burning. Enjoy!
P.S. This is a quick article about the worst foods for your health-very deceptive: