mgh@hou5h.UUCP (Marcus Hand) (04/07/85)
Here's the chicken cooked in ginger and soy sauce I offered last week. Enjoy, marcus hand GINGER CHICKEN ============== 1 chicken, about 4lbs or equivalent in parts 1 rasher bacon 1 tbsp vegatable oil garlic, ginger, soy sauce, salt and pepper Cut chicken into eight pieces and put in saucepan (or iron casserole). Add 1 large clove of crushed garlic, bacon, 1 tsp ginger, salt and pepper. Pour cold water in pan until chicken is nearly covered and cook fast without lid for 25 mins. Add one tablespoon of oil, 2 tablespoons of soy sauce and continue cooking for another 30 minutes, basting often. Serve over rice. Bonus soup: cook a large potatoe to pulp, and add along with the water to the chicken juices. It probably won't need seasoning. Notes: this recipe was told me by my mum. I usually add a little thinly sliced green ginger which I find makes a noticeable improvement. I also like a little more garlic than this (say two medium cloves). Finally, put the edible giblets (liver, kidneys, etc) in the pan while cooking, and then chop them and put them back into the soup part if you go that route. -- Marcus Hand (hou5h!mgh)