Baked chicken with ginger sauce
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Chicken |
| MARINADE | ||
| ¼ | cup | White wine |
| 1 | cup | Vinegar |
| ¼ | cup | Soy sauce |
| ½ | teaspoon | Pepper |
| 1½ | tablespoon | Ginger -- Julienned |
| ½ | tablespoon | Coriander root -- chopped |
| 1½ | tablespoon | Flour |
| 1 | tablespoon | Vegetable oil |
| 1½ | tablespoon | Sesame oil |
| GARNISH | ||
| 2 | Green onions; -- chopped | |
| 1 | tablespoon | Coriander leaves -- chopped |
Directions
Wash and dry chicken. Mix the marinade in a large bowl. Add the chicken, turn to coat. Marinate for 5-6 hours. Turn chicken occasionally. Heat oven to 350 F. Remove the chicken from the maranade and reserve. Dredge the chicken in flour and sprinkle with oil. Roast the chicken for 1¼ hours. Meanwhile disolve the cornstarch in the marinade and bring to a boil. Reduce heat and simmer for 5 minutes stirring constantly. Add the sesame oil. Place the chickens on the platter and pour the hot sauce over them. Garnish with green onion and coriander. Recipe By :