top of page

"Korean Chicken with Honey Garlic Ginger Dipping Sauce is differently tangily delicious for dinner tonite for us to think and pause... "

  • 2 days ago
  • 1 min read

Roast Chicken (1 whole, store bought)


Ingredients:

3" ginger, minced and peeled

10 cloves garlic, smashed and minced

5 tsp white pepper

3 tsp salt

3 tblsp sugar

6 tblsp honey

3 c chicken consomme (broth)

2 c Filipino fish sauce (diluted in H2O 1:15)

2/3 c canola oil

1/4 c cornstarch + 1/2 c H2O


Instructions:

  1. Prep condiments and then add the rest of the seasonings by lightly sauteeing in oil in a medium size pot.

  2. Then take the wet ingredients, add and bring to a simmer for 30 mins after boiling over HI heat.

  3. Take the H2O in reserve and dissolve 1.4 c cornstarch and whisk vigorously into the simmering mixture until thickened.

  4. Set aside and cool in fridge for 15 mins in 5 deg C and then transfer to a food processor and pulse in a food processor until homogeneous.


Serving suggestions:

Take the store bought rotisserie chicken and arrange the various pieces (wings, drumsticks, thighs, sliced breasts, and slice undersides) (12 pieces) a medium bowl of prepared dipping sauce.



Daiquiri's Recipe: 1/2 c coconut cream (from can), 1 c guyabano juice (squeezed from pulp in a collander), 1 c pineapple juice (from can of pineapple rounds), 6 tblsp sugar, 3/4 c vodka, 3 tblsp lime juice.


 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

​

#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

​

#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

© 2016-2023 by D. A. Flores of Skye Blue Publications. Proudly created with Wix.com

bottom of page