To receive the friends with one I touch orientally: chicken marinated to the ginger and files

It is almost a summer! I touch one of taste and of more colour it does not spoil and the best period is really this to taste new things. But to say the truth, the chicken marinated to the ginger is one of my favourite plates and I always do it. I was already preparing it when my boys were little and in spite of the prickly taste of the ginger, the boys have never let put a crumb forward.

Certainly in this period the occasions increase to eat in company and to receive the friends in informal way. Here a tasty and fast plate, that served with of the rice pilaw becomes an only plate of guaranteed success.

I prepare the marinating with the sauce of soja sweet, adding a little of honey, juice of files, ginger finemente minced and adding, to finished cooking, a generous handful of seeds of white sesame. Basil lemon and coriander and in the majority the pomegranate corns to finish the impiattamento.

Fragrant, light, tasty, different! All the adjectives for a plate that, at the end, possesses the most important preggio: delightful.

Prescription of the Chicken marinated to the ginger and files

 

INGREDIENTS FOR 4 PERSONS:

  • Sovracosce of chicken you bone over 6 and cut in pieces of about 2 cm.
  • 4 spoons with soup of sauce of soja sweet
  • Juice of 2 files
  • 1 spoon (soup) of honey
  • Grated ginger
  • 3 whole, clean cloves of garlic
  • 3 spoons of vegetable oil
  • 1 small cup (coffee) of seeds of white sesame
  • Basil Foglioline lemon and coriander
  • Pomegranate corns

PREPARATION:
The preparation of the plate is fast but it is necessary beforehand to prepare the marinating and to let rest the chicken for about an hour, rigorously in refrigerator, with the container covered with a film. For the marinating I proceed so: after having cut to pieces the chicken and adaggiato in a not too wide container - not to disperse the saps - I add the ingredients: the soja, the files juice, the honey, the ginger, 3 cloves of garlic, and I let rest in refrigerator. Passed at least an hour I make dripping a little the chicken with the marinating and the gnawed one in frying pan with the quite hot vegetable oil. I add 3 garlic cloves during the cooking, taking them out at the end. The sugar contained in the marinating will give a colour gilt to the chicken, as well as the delightful contrast with the ginger and the files. I let brown from all the sides and finish the cooking lowering a little the flame. To finished cooking I dust the chicken pezzetti with a generous handful of seeds of white sesame, basil, coriander and the pomegranate corns. To serve with rice pilaw.


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