How Do You Make Chicken With Ginger And Spring Onion?
• Make the marinade. First take 3 spring onions (or green onions) and coarsely chop them. Next, cut off 5 slices of a ginger root. It is ok to leave the skin on the ginger as it will add to the flavor in the marinade. Add these ingredients along with 1 tablespoon of salt an 2 tablespoons of rice wine into a food processor. Finely chop and mix the onions, garlic, ginger, rice wine and salt. You can use a food processor or a mortar and pestle. Take the finished marinade and spread it evenly over both sides of the 1 1/2 pounds of chicken. Bone in chicken is recommended as it has more flavor and cook with the skin on. Now set the chicken aside for 1 hour at room temperature and let it marinate. Loading… • Make the garnish. While the chicken is marinating, prepare the garnish. Start by peeling the skin off a ginger root with a spoon. Then thinly slice and finely chop the ginger to make a 1/3 of a cup. Remove the both the tops and ends of the green onions. Slice the green onion in half len
• Make the marinade. First take 3 spring onions (or green onions) and coarsely chop them. Next, cut off 5 slices of a ginger root. It is ok to leave the skin on the ginger as it will add to the flavor in the marinade. Add these ingredients along with 1 tablespoon of salt an 2 tablespoons of rice wine into a food processor. Finely chop and mix the onions, garlic, ginger, rice wine and salt. You can use a food processor or a mortar and pestle. Take the finished marinade and spread it evenly over both sides of the 1 1/2 pounds of chicken. Bone in chicken is recommended as it has more flavor and cook with the skin on. Now set the chicken aside for 1 hour at room temperature and let it marinate. • Make the garnish. While the chicken is marinating, prepare the garnish. Start by peeling the skin off a ginger root with a spoon. Then thinly slice and finely chop the ginger to make a 1/3 of a cup. Remove the both the tops and ends of the green onions. Slice the green onion in half lengthwise and
