If you like ginger you’ll like this chicken. The sauce goes great with beef too!
12-15 chicken legs 8-10 cloves of garlic 2-3 2inch slices of ginger TBSP soya sauce & pepper to taste Sauce: 1/4CUP soya sauce 1/4CUP water 3TBSP each diced ginger & creamed honey 1TBSP diced garlic 1TBSP Hoisin sauce 1TBSP Sriracha sauce (optional) cornstarch/water to thicken sauce.
Put your chicken in a casserole dish, put your garlic cloves, ginger slices, 1TBSP soya sauce and pepper in dish and mix well. Bake in preheated 400degee oven roughly 25minutes.
While your chicken is starting to bake. You can make your sauce on the stove top. Add all your ingredients minus the cornstarch/water mixture. Bring to a boil and reduce to a simmer for 3-5 minutes. Once it tastes great you can bring temperature back up to a light boil and thicken it with a cornstarch water mixture. Take it off the heat.After 25 minutes of the chicken cooking, we drain out the excess oil from pan, flip the chicken and add in our sauce all over the chicken. Bake about 30minutes.
During the 30 minutes of baking we take out every 10 minutes to baste the chicken. This sure packs some ginger flavor, we love it! Can’t wait to hear what you think!
We like to marinate our stuff over night but if you only have a couple of hours then marinate as long as you can. This marinate tastes great on just about everything. Beef, chicken, pork, fish, shellfish, just veggies.
1TBSP each hoisin sauce & soya sauce 1TSP or so of fish sauce 4-8 cloves of garlic, we put a lot, cut thinly or minced which ever you prefer 1-2inch piece of ginger, sliced thinly 3-4 thai Chili’s If you want to add a tad of sugar go ahead, but we don’t find it’s needed. We use a large ziplock bag to marinate our meat or fish in. But a bowl works just fine. Every couple hours we move the bag all around to make sure everything is getting marinated nicely. Here we used boneless short ribs. We put them on the kebabs after they marinated. After we placed them on the bbq, we poured the marinate over the ribs. These take about 2-3 minutes per side on high heat.They cook up super fast, one of our favorite marinate for these ribs.
We prefer the wings bbq’d but we did them in the oven this time. We pour them out in a casserole dish and bake skin side down in the marinate at 425F about 15 minutes per side. We had this with a potato salad we made, a broccoli salad my mom made and a piece of homemade bread. Plates were devoured fast hehehe.
We had a great day down at the beach digging clams, we dug a ton, made 3 different dishes with them. Bowl of fresh clams, soaked in water overnight, drained multiple times. 1TBSP each of oyster & hoisin sauce 1TSP each soya sauce & fish sauce Red onion, sliced thinly 3-4garlic cloves minced 4 Serrano peppers, sliced, any pepper would do 2-3 Thai chilis 10 snow peas, sliced, we slice them on a slant. Slice them any which way you want. Half lime squeezed in.
Did some picking in the garden and got a bunch of fresh basil and mint to put in as well. Would of loved to have cilantro but you make do with what you have :0). Prepped all the veggies, mixed the sauces all together in a bowl. We mix in the fresh mint, basil & some of the Thai Chili’s when it’s finished.
We like to use our cast iron wok but a frying pan works just as good. Use about a TBSP of oil, your choice. We used, vegetable oil. Get your frying pan on high heat and hot. This is going to cook up fast. Add all your veggies in Stirfry for a minute or so. Then add in your clams and cover about 2 minutes. Clams are filled with lots of water, so we drain the water out of the stirfry after cooking them, add in the sauces, squeeze of lime, cook another minute then they are done. Take off heat, stir in remaining chilis, and the fresh basil, & mint.We had dug a wack of clams, we made 3 dishes with them. They were delicious!! Hope you enjoy the recipe as much as we did.
We love these, again so versatile. Taste great with a variety of veggies and different meats. Today we were on the open road driving across Canada. With a fridge filled with leftovers, we always like to use them up. Had some left over kebabs, with chicken, pork, beef & onions on them done in a garlic ginger chili marinate. We thought they would be good in Banh Mi.
Crusty buns 4-5 Mayo Pork pate Left over kebabs mixed with Sriracha 1 julienned carrot Half cucumber julienned Half red onion sliced Green onion sliced 1 jalapeno thinly sliced Handful of cilantro & lettuce of your choice TBSP or two of fresh minced GarlicLucky likes to think he’s helping but he just loves to sleep, and eat hehehe. Prepped all the veggies in motorhome, while Tim drove through Ontario
We add some Sriracha on the kebabs, remove from sticks and reheat in microwave til warm. Slice your crusty buns, spread pork pate on one side and mayo on the other side. You can omit the pate if you want, but it tastes really good in there. Put your lettuce in, add all your veggies, add your heated meat and top with cilantro.Lucky saids I’m ready, bring it on over lol. Hope you enjoy these as much as I do.
It was clear out the pantry and fridge week. As we prefer for the move of our life. Now all settled into our hotel for the next little while, til we decide what plans are next. We wanted something different to have to snack on in the hotel room. I think this was a great option.
1 large jar of artichokes, drained, roughly chopped 2 bags spinach 1 whole head of garlic 8-10 cloves Half large red onion diced & shallots diced 1CUP cream cheese 1CUP shredded mozza 1/2CUP sour cream Olive oil Salt pepper to tasteSaute your onions and garlic in some olive oil for a couple of minutes, I use a large cast iron pan with high sides. Add in your artichokes, salt and pepper. Stir well, cook for a few more minutes.
Pour in your 2 bags of spinach and cover to let spinach sweat down. Takes just a minute or so. I like to take a food processor and blend half the dip. You can blend it all of you like but we like some chunks in it.
Add in your cream cheese & sour cream mix til all combined. Then stir in your mozza, stir well til all melted in.Add more salt pepper to taste. We like to dip french baguettes in here and pretzels is our favorite. But it tastes grest with an assortment of crackers or veggies. You can definitely cut this recipe in half also. Hope your family enjoys it as much as we do.
