Sunday, November 9, 2008

"Bake 1 bird and eat 2 dishes" (Ginger Chicken Soup and Roasted Chicken)

In times like these, make sure to get the most out of your chicken. With this recipe, you can use the chicken TWICE. You can make a delicious ginger chicken soup, that will bring back memories of what your mom used to make, what always made you feel better and cured that winter cold. And then you can simply put it in the oven and have a delicous roasted chicken. The soup and roast chicken will stretch out to several meals during the week.

The Soup
  • Wash the chicken thoroughly with hot water
  • Boil water in a pot with 1 tsp salt
  • Put the chicken in the boiled pot
  • Add 3-5 slices of ginger
  • Add 3-5 cloves of garlic
  • Boil until the chicken is done - about 25 minutes
  • Take out the chicken
  • Put in your favorite pasta (I like spiral) and cook until done
  • Add salt, ground pepper and chopped green onion for seasoning

Next, the Chicken

  • Put in the chicken that you cooked in the soup into a foil pan
  • Brush with a mixture of soy sauce, sesame oil, sugar (and any hot sauce - optional)
  • Bake in oven at 400 for approx. 15-20 minutes or until the skin is brown (It only needs to be baked this short time since it's already been cooked in the soup)
Here's to getting your cold cured fast with this!

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