Ginger Chicken Recipe - Allrecipes.com
Ginger Chicken Recipe
  • READY IN 1 hr

Ginger Chicken

Recipe by  

"Ginger Chicken with potatoes, carrots, and ginger vermouth sauce. Serve with crusty Italian bread and small green salad."

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Original recipe makes 4 - 6 servings Change Servings
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Directions

  1. Process garlic, chopped carrot, white wine, ginger, and 1 1/2 cups olive oil in food processor. Reserve.
  2. Heat 1/4 cup oil in a Dutch oven pan. Brown chicken, then reduce heat to low, cover and simmer for approximately 20 to 30 minutes (depending upon size of chicken pieces).
  3. Add potatoes, carrot chunks, onions, and ginger vermouth sauce. Cover, and cook until vegetables are done but not mushy. If you use fresh string beans, add only during last 5 to 6 minutes of cooking. Season to taste with salt and black pepper.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 30 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

I LOVE this recipe. It makes wonderful leftovers. The chicken really soaks up the garlic and ginger flavors by the next day. Yes, this recipe does have a lot of oil, so everytime I make it, I only use 1/3-1/2 c. of the oil for the vermouth. I brown the chicken in the pan without any type of oil (I may spray the pan with cooking spray) because I use chicken thighs and think they have enough oil in them naturally. When I add the vermouth to the chicken, I add extra cooking white wine as well as some water. I will add more water (or cooking wine) as necessary to get the potatoes and carrots to cook through. Generally, as long as I cover the pan and keep it cooking at a medium heat, I don't have to add too much extra water and it tastes great.

 
Most Helpful Critical Review
Jun 23, 2003

Too much oil!

 

7 Ratings

Nov 08, 2007

As other people stated. WAY to much oil. I used 1/2 cup, and it was still a bit much, though I did use skin on leg quarters. Recommendations:10 Cloves of garlic. 5 in the slurry, 5 10min before serving 3 Tsp Ginger(fresh, pureed) in the slurry, 3 Tsp Ginger (fresh, pureed) 10 min before serving, 1/8 or 1/4 cup olive oil (depending on skin or skinless chicken), 1 cup white wine. As this recipe is very stewlike, a bayleaf might not go amiss. Best served over cooked greens. The sauce is fairly heavy, but over lightly steamed kale, it was perfect.

 
Feb 15, 2005

Tend to agree with the others about too much oil, I cut down the amount and it was fine. Lovely recipe, thankyou

 
Nov 06, 2007

while the base ingredients are there, this recipe suffers from a lack of seasoning, poor proportions, and oversimplification. save your time and money and investigate a traditional Jamaican ginger chicken recipe that calls for allspice, cinnamon, nutmeg, etc.

 
Aug 28, 2007

The directions were definitely missing a lot of detail, so I made some of it up as I went along. I didn't cut the chicken up much before cooking it and wish I had; it might have had more flavor. I was using young ginger and had a lot on hand, so I threw in more more than the recipe calls for, but still found it lacked flavor (I'm not sure how "2 slices" of ginger measures out anyway). I did use vermouth, as the direction say but the ingredients don't really specify. And I only used a couple of tablespoons of EVOO to sautee the chicken in and a half cup for the food processor mix. Any more would have been way too oily. My other changes were based on what I had on hand: mixed red, purple, and white potatoes, baby carrots instead of large, and wax beans instead of green. My 11 year old really liked this but the rest of us found it really bland. With some tweaking, it might have possibilities, but I probably won't play with it much unless I find myself with another overabundance of ginger to use up.

 
Jul 20, 2010

WAY too much oil. I suggest reducing it to 1/4 cup for the sauce, and just a few tablespoons to cook the chicken. I also had to add some Cajun seasoning and salt for seasoning. I added the potatoes to the chicken 10 minutes before the other ingredients. It turned out good after these adjustments.

 

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Nutrition

  • Calories
  • 1234 kcal
  • 62%
  • Carbohydrates
  • 56.7 g
  • 18%
  • Cholesterol
  • 158 mg
  • 53%
  • Fat
  • 79.6 g
  • 123%
  • Fiber
  • 8.4 g
  • 33%
  • Protein
  • 69.7 g
  • 139%
  • Sodium
  • 259 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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