Honey Ginger Chicken
My children adore this tantalizing baked chicken. Marinated in a soy and honey bath, it cooks to a caramelized sweetness that's irresistible. To produce this delicious taste and deep color, make sure to give the chicken the full roasting time; it won't be overcooked, I promise you. Serve this bird with rice and a platter of steamed green vegetables such as snow peas, broccoli, and spinach.
One 6-inch piece fresh ginger, peeled and coarsely chopped (about 1/2 cup)
12 garlic cloves, minced
16 medium scallions, white and green parts, coarsely chopped
3/4 cup low-sodium soy sauce
3/4 cup honey
1/4 teaspoon five-spice powder
Freshly ground black pepper
Two 3-pound chickens, trimmed of all visible fat and cut into eighths, or 6 pounds chicken parts of your choice
1. Preheat the oven to 350° F.
2. Place the ginger, garlic, scallions, and half the soy sauce in a food processor and process 2 minutes. Add the remaining soy sauce, the honey, and five-spice powder. Season to taste with the pepper and process to blend.
3. In a large bowl, combine the chicken with the marinade and toss. Line a large 1 1/2- to 2-inch deep baking dish with foil and add the chicken skin side down in a single layer. Spoon over the marinade and bake for 45 minutes. Turn the pieces over, baste with the sauce from the pan, and bake another 45 minutes. Serve the chicken hot or cold.
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Excerpted from Empire Kosher Chicken Cookbook by Katja Goldman and Arthur Boehm Copyright© 1999 by Katja Goldman and Arthur Boehm. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.