Gingerribsorchickenlegswings Recipes

Steps:

• Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
• Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.

Steps:

• In a medium bowl, whisk together the honey, lime juice and zest, tamari, sesame oil, ginger, garlic, scallions, 1/4 teaspoon salt and 1/4 teaspoon pepper. Reserve 3/4 cup of the marinade for later use. Pour the remaining marinade into a 2-gallon ziptop bag. Add the chicken and seal the bag, pressing out as much air as possible; massage to distribute the marinade. Marinate, refrigerated, for at least 6 hours, preferably overnight.
• Remove the chicken wings from the refrigerator and let sit at room temperature for about 30 minutes.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Put the wings skin-side down on the baking sheet and spoon the marinade from the bag over the wings. Cook for 20 minutes, then flip the wings, baste with the pan drippings, rotate the pan and cook until the honey has caramelized and the skin is a dark amber, an additional 20 to 25 minutes.
• Pour the reserved 3/4 cup marinade into a small saucepan and bring to a boil over medium-high heat. Cook until the liquid is thick and syrupy and turns into a glaze, about 4 minutes. Coat the wings with the thickened marinade. Transfer to a serving platter and garnish with lime zest.

Steps:

• In a small bowl, whisk together the tamari, ginger, sesame oil, lime zest and juice, and 2 tablespoons water. Place the chicken wings in a resealable plastic bag, pour in the marinade and seal the bag. Toss the wings in the marinade and refrigerate for 8 hours or overnight.
• Preheat the oven to 425 degrees F.
• Line a small rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Pour the chicken and its marinade onto the baking sheet; bake until the wings are cooked through, flipping midway, 25 minutes.
• Preheat the broiler to high. Broil the wings until golden brown and glazed, 3 minutes. Serve sprinkled with the sesame seeds.

Steps:

• Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
• Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; grease the foil with cooking spray.
• Place the chicken in a large mixing bowl. Season with salt, pepper, and hot sauce. Add the vegetable oil; toss to coat.
• Place the flour and wings in a large, food-safe plastic bag. Hold the bag closed tightly, and shake to coat the wings entirely with the flour; no wet spots should remain. Arrange the wings on the prepared baking sheets, making sure none of the pieces are touching one another. Spray wings with additional cooking spray
• Bake in the preheated oven for 30 minutes, turn all the wings, and return to the oven to cook until crispy and no longer pink in the center, about 30 minutes more.
• Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan. Bring the mixture to a boil and immediately remove from heat.
• Put about half the wings in a large mixing bowl. Pour about half the sauce over the wings. Toss the wings with tongs to coat evenly; transfer to a tray and allow to sit about 5 minutes to allow the sauce to soak into the wings before serving. Repeat with remaining wings and sauce.

Steps:

• Generously season chicken legs all over with salt and pepper. Heat oil in a medium Dutch oven over medium. Arrange chicken legs in pot skin side down (you want them to fit snugly) and cook, lifting up once or twice to let hot fat run underneath, until skin is golden brown and crisp, 10-15 minutes. Transfer chicken to a plate, placing skin side up.
• Reduce heat to medium-low and add head of garlic, cut sides down, and ginger to pot. Cook, stirring occasionally, until ginger is starting to brown and curl around the edges and garlic is golden, about 4 minutes. Add coriander, cumin, and red pepper flakes and cook, stirring often, until spices are fragrant, about 1 minute. Stir in turmeric followed by 2 cups yogurt and mix until smooth; season with salt.
• Nestle legs back into pot, skin side up, in a single layer and add water just until legs are almost submerged with skin barely peeking out. Bring to a very gentle simmer, adjusting heat if needed, and cook, uncovered, until meat is very tender and just about falling off the bone, 75-90 minutes (the yogurt will separate and look curdled, which is fine). Let cool 10 minutes.
• Meanwhile, finely grate remaining garlic clove into a small bowl. Add remaining 1 cup yogurt and stir to combine; season with salt and pepper.
• Smear yogurt mixture across a platter and scatter chickpeas over. Carefully transfer chicken legs to platter. Using a large spoon or small ladle, skim off bright yellow fat that has collected on surface of braising liquid and drizzle all over platter (it's okay if some rogue spices make it onto platter). Top with scallions and mint, then squeeze lime wedges over.

Steps:

• Soak ginger in cold water 10 minutes; drain.
• Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
• In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

Steps:

• In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.

Steps:

• Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
• Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
• Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

Steps:

• To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
• For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
• Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
• Serve the chicken with the remaining ginger scallion sauce.

Steps:

• Microwave the lime in a small bowl and set aside until it is just cool enough to handle. In a small bowl, create a slurry by gradually whisking 2 tablespoons water into the cornstarch. Through the feed tube of a running blender add, 1 at a time, the vinegar, chile pepper, garlic, ginger, salt, black pepper, and sugar. Then squeeze the lime from the micro-waved lime through the feed tube into the mixture. Then, leaving the blender running, add the slurry to the sauce, and pour the olive oil in a slow thin stream.
• Heat the oil in the deep-fryer to 375 degrees F, or as directed by the manufacturer's instructions for similar foods.
• Season the flour with salt and pepper and dredge the chicken strips, allowing any excess flour to fall away. Deep-fry the chicken and drain on paper towels.
• Serve with sweet and sour sauce.

Steps:

• In a large resealable plastic bag, combine the flower, seasoned salt and garlic salt. Add the chicken wings, a few at a time, and shake to coat.
• In a large skillet, fry wings in oil, a few at a time, for 3-4 minutes on each side or until golden and crispy.
• Dran pan drippings; return all of the chicken to the pan.
• Combine the marmalade, ketchup, soy sauce and ginger; pour over chicken and stir to coat. Cover and cook over medium-low heat for 10-15 minutes or until wings are well coated.

Steps:

• Preheat oven to 350°. Line 2 baking sheets with foil; coat with cooking spray., In a shallow dish, combine flour, salt, paprika and pepper. Add chicken wings, a few at a time; toss to coat. Divide wings between prepared pans. Bake 30 minutes., In a small bowl, combine honey, orange juice concentrate and ginger; brush over chicken wings. Bake until juices run clear, 25-30 minutes., Preheat broiler. Broil wings 4 in. from heat until lightly browned, 1-2 minutes. If desired, sprinkle with parsley.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Blot chicken wings dry with a paper towel.
• Beat the eggs in a bowl, and place the flour in another bowl. Dip chicken wings into the egg, then into the flour to lightly coat, shaking off the excess.
• Melt the margarine in a large skillet over medium high heat.
• Pan fry the chicken wings until well browned on all sides, about 10 minutes.
• Meanwhile, gently boil the cider vinegar, soy sauce, water, brown sugar, monosodium glutamate, salt, serrano chile peppers, and ginger in a saucepan over medium heat until thickened, 5 to 7 minutes.
• Toss the browned chicken wings in the sauce to coat, then transfer the wings to large baking dish with a slotted spoon. Reserve remaining sauce.
• Bake in the preheated oven until the chicken is no longer pink in the center, about 30 minutes, rotating and basting with the reserved sauce after 15 minutes.
• Sprinkle sesame seeds on the chicken wings before serving.

Steps:

• In a large skillet or wok, stir-fry chicken in oil over medium-high heat for 10 minutes or until juices run clear. Remove chicken and set aside., In the same skillet, stir-fry the broccoli, cauliflower, carrots and onion for 5-8 minutes or until tender. Combine the cornstarch and water until smooth. Add the remaining ingredients; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through.

Steps:

• Mix all brine/marinade ingredients in a large bowl and then separate into zip lock bags and add chicken.
• Chill and marinade for at least 4 hours or more (I usually brine mine for 12 hours).
• Grill chicken on a well oiled grill until browned on all sides, turning only once, about 15 to 20 mins each side. (A good indicator that legs are being cooked well in the inside is by observing blood seeping out from the top of the legs).
• Since all grills run at different temperatures, (if possible) make sure that grill is covered first and allowed to raise to 400 degrees before uncovering the grill, oiling the racks, and placing the legs onto the grill. This will help your grilling off to a great start.
• Depending on your environment, grill your chicken without the cover as the sudden increase in heat can turn your legs to charcoal.
• Towards the end of your grilling(5-10 mins) liberally spread a bbq of your choice (I like "Sweet Baby Ray's") on to one side of the chicken. Then (if possible) place chicken legs on a top rack for indirect heat with the bbq side of the leg down and the none bbq'd side up.
• Spread the other side with bbq now and let the bbq really caramelize onto the legs for 5-10mins on indirect heat.(if you dont have a top rack, just reduce this time to 3 to 5mins).
• Now take the legs off the grill and Wah-Lah! You've just made some amazing BBQ'd legs. Bon Appetite!
• *All grills have hot spots so be mindful of these spots and switch your chicken around the grill as not to completely char them.

Steps:

• Mix all ingredients together.
• Pour over ribs and marinate for 30 minutes.
• drain ribs and grill, basting with marinade, or bake in oven with marinade.

Steps:

• In a large plastic freezer bag, combine orange juice, lemon, hoisin sauce, oil, sugar, ginger, garlic, and hot sauce.
• Seal bag and shake to mix.
• Add the chicken wings, and refrigerate to marinade overnight.
• Spread the wings evenly on a foil-lined baking sheet.
• Drizzle desired amount of marinade over wings, and bake in a preheated 400 degrees Farenheit oven for 45 minutes, or until browned.
• Serve with sliced green onions scattered on top.