| Lemon Ginger Chicken |
Category: Chicken/ |
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| Serves:4 |
Preparation Time: |
Cooking Time: 45 minutes |
| Description: Look ahead. This requires 2 hrs. to marinate. | ||
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| Ingredients | Amount | Variations |
| chicken, whole | 2 1/2 lb. bird | cut up pieces |
| lemon juice, fresh | 8 oz. | 1/4 cup concentrate |
| garlic | 4 cloves | Garlic Base |
| ginger, fresh | 4 teaspoons | 1 teaspoons, dried, ginger |
| lemon extract | 1 teaspoon | |
| flour, all purpose | 1 cup | |
| ground ginger | 2 teaspoons | |
| paprika | 1 teaspoon | |
| black pepper | 1 teaspoon | |
| Redibase | 1/2 teaspoon | |
| corn oil | 2 cups | |
| light brown sugar | 1/4 cup | |
| lemons, for garnish | sliced thin | |
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Directions: Combine the lemon juice, gar.ic, fresh ginger and lemon extract in a small bowl. Pour the mixture over the chicken, too well, and cover the bowl. Refrigerate for 2 hours. Preheat the oven to 350 degrees F. Remove the chicken from the bowl, reserving the marinade. Pat the pieces dry. In a plastic or paper bag, combine the flour, ground giner, paprika and pepper; shake the bag to mix well. Place the chicken pieces in the bag, two at a time, and shake them to coat with the mixture. Shake off any excess mixture, and set the pieces aside. Heat the oil to 375 degrees F. in a deep-dryer. When it is ready, add the chicken, a few pieces at a time, and fry until golden and crisp, 5-7 minutes. As the pieces are done, place them, skin side up, in a shallow roasting pan. Pour the stock and the reserved marinade into the baking pan. Sprinkle the brown sugar evenly over the chicken pieces, and pat it down slightly. Arrange th lemon slices over the chicken. Bake until tender, 40 to 45 minutes; baste once after 20 minutes. Serve. |
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