GINGER AND LEMON PORK AND CHICKEN
This is a combination of 2 recipes from the Australian Women's Weekly Chinese Cooking Class Cookbook which I have had since the 70's and is well used. Time to make doesn't include marinade time - I was cutting up vegetables for stir fry vegetables during this time, which were cooked up first and kept warm in the oven. The rice was cooking while cooking the chicken and pork - the whole meal was on the table within the hour.
Provided by ImPat
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cut pork and chicken into strips.
- Have 2 bowls ready and put half the cornflour, peanut oil and soy sauce in each bowl and mix well, place chicken strips in one and pork strips in the other, leave to marinate for 30 minutes.
- Peel and finely slice green ginger and mix with the balsamic vinegar and sugar and let marinate.
- Mix grated ginger, mix with lemon juice, stock, honey and sugar in a jug. Mix cornflour and extra water together.
- Put 2 tablespoons of oil in hot wok and stir fry pork (this will need to be done in 2 or 3 batches), once cooked put to one side and keep warm).
- Put the other 2 tablespoons of oil in hot wok and stir fry chicken (this will need to be done in 2 or 3 batches), once cooked put together with the pork and keep warm.
- With the wok on a medium heat put in the lemon sauce, sliced ginger and the balsamic vinegar mix. Combine cornflour and extra water together and stir into the lemon sauce and bring to the boil and let thicken.
- Stir in cooked pork and chicken and let warm through.
- Garnish with spring onion.
- Serve with rice and stir fry vegetables.
Nutrition Facts : Calories 470.8, Fat 19.6, SaturatedFat 4.5, Cholesterol 108.2, Sodium 374.1, Carbohydrate 33.7, Fiber 3.1, Sugar 14.8, Protein 39.6
SPICY GINGER AND LEMON CHICKEN
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin. It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider - a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken. It can be made ahead and reheated, so it makes a perfect dinner party entree.
Provided by Jacques Pepin
Categories dinner, easy, main course
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper. Heat the oil in a large saucepan until hot but not smoking. Add the chicken legs in one layer, and brown them over medium to high heat, turning occasionally, for 15 minutes. Remove chicken from pan and set aside.
- Add the rest of the ingredients to the pan, bring the mixture to a boil, reduce the heat to low and return the chicken to pan. Cover, and cook gently for 15 minutes or until done. Serve, one leg per person, with some of the cooking juices.
Nutrition Facts : @context http, Calories 612, UnsaturatedFat 26 grams, Carbohydrate 25 grams, Fat 40 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 10 grams, Sodium 590 milligrams, Sugar 17 grams, TransFat 0 grams
GINGER-MARINATED PORK TENDERLOIN
Categories Ginger Tomato Marinate Roast Quick & Easy Vinegar Pork Tenderloin Fall Soy Sauce Gourmet
Yield Makes 1 serving (with leftovers)
Number Of Ingredients 11
Steps:
- Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large sealable plastic bag. Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours.
- Bring tenderloin to room temperature, about 1 hour.
- Put oven rack in middle position and preheat oven to 425°F.
- Pat tenderloin dry and reserve marinade. Heat oil in a 12-inch ovenproof skillet over moderately high heat until hot but not smoking, then brown tenderloin on all sides, turning with tongs, about 3 minutes total. Transfer skillet to oven and roast pork until thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
- While meat is roasting, pour marinade through a fine-mesh sieve into a small saucepan and boil until reduced to about 1/3 cup, 10 to 15 minutes. Stir in remaining cup broth and bring sauce to a simmer. Serve slices of tenderloin with sauce.
GARLIC-LEMON PORK
Coating the meat in flour dries the surface so it can get a nice crust and helps thicken the sauce. Feel free to try this recipe with chicken cutlets, or turkey cutlets, halved horizontally.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.
- In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
- Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, 30 seconds.
- Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.
Nutrition Facts : Calories 264 g, Fat 13 g, Fiber 2 g, Protein 26 g, SaturatedFat 6 g
CHICKEN WITH LEMON AND GINGER
Lovely aromatic chicken. Good to serve to all ages and with potatoes and veg!
Provided by abbeyloveys
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Flatten fillets with a rolling pin to about 1/2 cm thickness. To save on mess put the fillets into a light wrapping of cling film or sealable bag before flattening.
- Cut into 1cm strips or into cubes
- Heat oil in a skillet and stir fry the chicken adding the garlic, paprika until cooked. Add onions and fry for about 3 mins.
- Add parsley and season with lemon juice, salt and pepper
- Serve with potatos, veg and lemons wedges. Garlic mayonaise would also work well with this dish.
LEMON-GINGER CHICKEN WITH ROASTED ROOT VEGETABLES
Steps:
- Preheat oven to 425°F. Whisk first 6 ingredients in small bowl. Rinse chickens inside and out; pat dry. Rub oil mixture in cavities and over outside of chickens. Tie legs together with string to hold shape. Tuck wing tips under. Place chickens on rack set in large roasting pan. Roast chickens until juices run clear when thigh is pierced or until thermometer inserted into thickest part of thigh registers 180°F, about 1 hour 15 minutes.
- Transfer chickens to platter. Pour pan juices into medium bowl; spoon off fat and discard. Drizzle juices over chickens. Surround chickens with Roasted Root Vegetables. Sprinkle vegetables with parsley.
STIR-FRIED PORK WITH GINGER & HONEY
This healthy noodle dish is deliciously low-fat with a great mix of Asian flavours- the perfect midweek supper
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
- Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.
Nutrition Facts : Calories 466 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 2.6 milligram of sodium
GINGER PORK
Cubed pork braised in chicken broth, sherry, soy sauce and water. Add ginger and other seasonings, and you have the delicate and delicious dish called Ginger Pork.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Place cubed pork and flour together in a resealable plastic bag. Seal and shake. Meanwhile, heat oil in a large skillet or wok. When hot, add coated pork and brown quickly; remove with a slotted spoon and set aside. Pour off remaining oil.
- In same skillet combine the chicken broth, water, soy sauce and sherry. Stir together and add the green onion, garlic, sugar, ginger, salt, pepper and reserved pork cubes. Bring all to a boil. Then lower heat, cover and let simmer 15 minutes or until pork is tender. Check occasionally to make sure sauce is not thickening too much. If needed, add more water.
Nutrition Facts : Calories 224.2 calories, Carbohydrate 15 g, Cholesterol 35.2 mg, Fat 10.4 g, Fiber 0.6 g, Protein 16.4 g, SaturatedFat 2.9 g, Sodium 542.5 mg, Sugar 1.4 g
LEMON GINGER CHICKEN
Add a little zest when you serve chicken breasts by using this quick and easy skillet recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
- In shallow bowl, mix Bisquick mix, bread crumbs, lemon peel and gingerroot. Pour 1/2 cup water into another shallow bowl. Dip chicken into water, then coat with Bisquick mixture.
- In 12-inch nonstick skillet, heat oil over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
- Meanwhile, in 1-quart saucepan, mix lemon juice, 1/4 cup water, the sugar, cornstarch, gingerroot and food color. Cook over medium heat, stirring occasionally, until thickened and bubbly. Pour sauce over chicken. Garnish with lemon slices.
Nutrition Facts : Calories 370, Carbohydrate 26 g, Cholesterol 75 mg, Fiber 0 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg
GINGER AND LEMON MARINADE
This is really easy with my microplane--I just grate the ginger and garlic into a measuring cup, add the rest of the ingredients and nuke it in the microwave til it's all melted. This is good with any kind of fish, chicken or pork tenderloin, too.
Provided by DeeCooks
Categories Low Protein
Time 6m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Mix all the ingredients in a small saucepan over moderate heat and stir until the butter is melted, or use the microwave.
- Marinate seafood or meat 30 minutes to 2 hours (any more and the lemon starts to "cook" the meat.
- Baste with marinade while cooking.
Nutrition Facts : Calories 475.4, Fat 46.2, SaturatedFat 29.2, Cholesterol 122, Sodium 1336.9, Carbohydrate 17.6, Fiber 1.1, Sugar 3.5, Protein 3.9
GINGER AND ROSEMARY PORK MARINADE
A delicious way to zing up your pork chops or cutlets. Allow to marinate up to 24 hours for maximum flavor.
Provided by Cara
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- To make the marinade, stir together the lime juice, rosemary, ginger, black pepper, cayenne pepper, and garlic in a bowl.
- To use the marinade, pour the marinade into a resealable plastic bag, and add up to 1 1/2 pounds of pork. Seal, and marinate in the refrigerator at least 2 hours, up to 24 hours.
Nutrition Facts : Calories 15.2 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.3 g, Sodium 1.4 mg, Sugar 0.6 g
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