Description
Offer another recipe of cooking chicken. And as the autumn continues, and with it the autumn Blues, it will be chicken with ginger sauce. After all, ginger is incredibly exciting and adds energy, so the dishes with him very relevant in the autumn-winter period. The idea of the recipe thank the magazine "Culinary workshop".
Ingredients
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Chicken thigh
5 piece
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Pineapple
150 g
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Soy sauce
6 Tbsp
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Brown sugar
1 Tbsp
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Ginger
2 tsp
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Garlic
6 tooth
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Chili
0.25 tsp
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Vegetable oil
2 Tbsp
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Black pepper
Cooking
Finely chop 50 g of pineapple, grate the ginger.
Soy sauce, sugar, garlic, pressed, chili and black pepper - all mix well. To connect a liquid component with ginger and pineapple.
Put the sauce rinsed and dried chicken thighs for 20 to 30 minutes.
After 20 to 30 minutes, drain in a colander to stack the sauce (save the sauce).
Put chicken thighs in a pan with hot vegetable oil and fry on both sides until Golden brown.
Put the thigh in a baking dish, cover with sauce. Cook in the oven at a temperature of 200 deg. within 20 minutes, no closing. Chicken thighs are ready remove from oven, place in a deep bowl and cover tightly to cool. Sauce leave, it is still useful.
Heat the pan, where roasted chicken, put the remaining pineapple pre-chopped, and fry, stirring occasionally, 5 minutes.
Add sauce remaining after baking the chicken, bring to a boil and cook over high heat until thick, about 3 - 4 minutes.
Chicken thighs place on warmed plates, pour the sauce and serve with a light garnish. I served with a salad mix dressed with olive oil, soy sauce and a few drops of balsamic vinegar.
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