If you’ve ever made anything with fresh ginger, it’s likely you’ve bought a sizable knob of the stuff, only to shred half a teaspoon and wonder what to do with the rest.
Wonder no more dear readers, because when this was my predicament not so long ago I did what I always do. I turned to Ina. I remembered that a long time ago a friend had mentioned she loved Ina’s Indonesian ginger chicken, and made it regularly.
The flavors, at least for us, were a great departure from the usual roast chicken recipes we try, and any leftovers would be great in your favorite Asian salad recipe.
To make Indonesian ginger chicken, you will need:
- 1 C honey
- 3/4 C soy sauce
- 1/4 C minced garlic (from 8-12 cloves)
- 1/2 C peeled, grated fresh ginger root
- 2 chickens, cut into pieces (bone-in skin-on)
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
Preheat the oven to 350 degrees F.
Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown*.
*I imagine this is equally amazing, if not more so, when grilled.