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A Ginger Chicken Recipe By Sa Ra This recipe was invented by my boyfriend's "Granma". The first time he made it, I was literally 'wowed'. I was in love with the fact that I met someone who could cook a hearty and delicious meal. I felt and still feel really lucky. I had assumed (for a few years) that it was a as a native dish from the islands but as I learned the other day, he claims it's one his grandmother's inventions. Unfortunately, I never had the chance of meeting her. However, she will be celebrating her 5th year in heaven soon and in honor and memory of her, I am sharing this recipe with the world. Thank you Mama Amelia! Your legacy lives on. Ginger Chicken (Served with White Rice) ⌚Prep Time - 15 Minutes ⌚Cook Time - 1 Hour Here's what you need: Stock Pot with Glass Lid Mixing Spoon Cutting Board Chef's Knife Ingredients: 2 lbs Chicken $1 worth Fresh Ginger 5 to 6 Tablespoons of Chopped or Minced Garlic 2 Tomatoes 1 Packet Sason 2 Cubes Chicken Bouillon 2 Potatoes 1-2 Cups Water Directions: Wash the chicken and heat the deep pot with medium high heat. Then, add the chicken and the garlic into the heated pot and cover. Cook on Medium high, stirring/tossing frequently in order to brown the chicken In the meantime, Chop the Ginger into fine pieces, (similar to the chopped or minced garlic) And Dice one tomato Now, Once the chicken is browned, add all of the chopped ingredients. Then, Add some water to cover about 3/4 of the chicken. Add the chicken cubes & the Sason Cook on medium low for 30 minutes, covered. Chop the potatoes (chop to your preference) and chop the remaining tomato also. After the 30 minutes are up, add those remaining ingredients and cook for another 30 minutes on medium low, covered. Stir Occasionally. Serve with white rice, immediately refrigerate leftovers. Enjoy! Contributor's Note My addition to this recipe is to sprinkle in some black pepper.

Contributed by ®Sa on February 13, 2011, at 5:37 AM UTC.

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You Mother Lover Advice on parenting & free publications. sophener.blogspot.com

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This is a good recipe and you can replace the ginger with a rich curry powder, cajun mixed spices or rhogan josh. Adding some dried fruit like raisins and pineapple can also enhance most medium to hot dishes.

theoldcoot Feb 13, 2011 07:54

appreciated

Thank you for this detailed recipe, SaRa.
It not only sounds healthy, but I'm betting it will taste wonderful.
We'll be giving this a try, Soon!!
Keep up the good work.
Best wishes.
Frederick

frederick Feb 13, 2011 11:01

Sounds simple enough, I think even I can do this. Though $1 worth of ginger is a whole lotta ginger where I live. It would end up as a "chicken ginger" recipe.

nick Feb 14, 2011 12:00

CONTRIBUTOR'S REPLY

Well, I'm from New Yawk. So $1 worth is about two plump pieces, which comes out to about 2 or 3 fist fulls when it's chopped. I find with this recipe the more the better, BUT, and I repeat BUT, when it's on my plate I admit to picking out some of the chopped ginger before I devour! hahaha

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This intel was contributed by ®Sa ®Sa

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