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.
Everyone getting through this Pandemic ok? We hope so! These bring back a lot of childhood memories from my favourite Chinese food restaurant at House of Lam in New Brunswick. We love these, we wish pork ribs weren’t so expensive but they are. They are a treat in our family, we don’t make them often! Package of pork spareribs we like to use the bite size packages but you can use the full rack of ribs as well. Cut and separate all ribs. We boil them with some salt for about 20 minutes. 1 large onion chopped, 1inch pieces 1 green or red pepper chopped, 1inch pieces Lots of garlic Lots of ginger 2-3TBSP soya sauce 1-2TBSP cane sugar Lime juice, squeezed from half a lime 4-6 diced Thai Chilis 1TBSP vegetable oil 1-2 sliced jalapenos Garnish with cut green onions, optionalPrep all your veggies. We just cut the garlic in half and we leave the ginger pretty large, we love ginger!
We use a large cast iron wok to cook these, but you can use any oven safe frying pan as well. Get your wok nice and hot, add the oil and spareribs. Stirfry for a minute. Then add your soya sauce, sugar, garlic and ginger. Stirfry 5 to 7 minutes stirring frequently. Add in your onions and half your chilis, Stirfry a another minute. Now I put the wok in oven under the broiler for a few minutes stirring the spareribs a couple times, leaving them til they get a nice color. Now I return them to stove and add in the peppers, I Stirfry additional 2-3minutes.
Pour them out on your desired platter and dig in!! We served these with some papaya salad. Lucky is ready hehehe
1LBS napa cabbage, chopped into quarter size 1LBS bok choy, trimmed and quartered lengthwise 1carrot julienned cut into inch long pieces 3-4 green onions cut into inch long pieces 1/3CUP salt 1/4CUP sugar 2TBSP fish sauce 2TSP ginger cut 3TSP minced garlic 2TBSP crushed chili peppers or Loren red pepper flakes if you have it. 1TBSP each sesame oil & toasted sesame seeds
Slice up napa cabbage & bok choy into quarter size pieces. Wash thoroughly a couple of times. Place in a large bowl, pour your salt in and mix all around coating the cabbage and bok choy very well. Cover with water and I like to use a dinner plate to submerge cabbage under water. Everyone does this for all different times. I find an hour to hour and half is all it needs. I like to turn the cabbage all around half way through. Will be nice and soft when ready. Drain cabbage in colander. And rinse very well. Over and over. Once rinsed and drained well. I like to squeeze excess water out of cabbage and put in a clean bowl.
Blend your fish sauce, garlic, ginger, sugar, chili peppers, sesame oil. Til it forms a nice paste.
I like to get my work area all prepped and ready to go. You don’t have to wear gloves but I find for sanitary reasons it’s best too. In a big bowl combine everything, cabbage, bok choy, paste, carrots, green onions and sesame seeds. Mix very well.Store in airtight container on counter overnight then put in fridge in the morning. You can eat it right away or wait for until it starts to ferment. If stored properly this will last a couple months in fridge. Put we all know it’s too good to make it last that long. Kimchi is super flavourful and great for you. You can enjoy this how it is, as a side, cooked in a dish. It’s delicious. We can’t wait to hear what you think.
Worked with lots of Daikon this past week. 2TBSP each rice vinegar & soya sauce 1TBSP each sesame oil & cane sugar 2-4TBSP each garlic & ginger, minced 1/2TSP red pepper flakes Ground pepper 1/2CUP water Cornstarch/water mixture to thicken Half daikon sliced thinly about the size of toonie pieces. 1 carrot thinly sliced, 1 red onion thinly sliced and a half full of sliced napa cabbage
I boil my daikon about 15minutes until it turns translucent. Drain, set aside. Stirfrys come together fast. Throw everything in your hot wok minus the daikon, cabbage and cornstarch mixture. Stirfry high heat for about 3-4minutes. Stirring frequently. I then thicken this with my cornstarch mixture, throw on my daikon and cabbage. Stirfry just a couple minutes. Stirring constantly.
Lucky saids finally, I’ve been waiting all day! Sorry foods on the floor ?, it was only there for the picture lol
