Todd of A Cooking Dad has chosen Indonesian Ginger Chicken, which can be found in The Barefoot Contessa Cookbook on page 125, for our first recipe of January 2010.
When I was putting the marinade ingredients together my husband was like "that is an awful lot of soy sauce. It's going to be salty." I told him I would hope a cook/chef wouldn't have you cook with that much if it was going to make your food taste salty. Remember they are trained professionals, dear heart. I realized I only bought one cut up chicken instead two, oops. Next time I will have to make two since my oldest son had three pieces of chicken.
I thought the recipe was very good. It had a light fresh taste. I served the chicken with a ginger rice.
Indonesian Ginger Chicken
1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
Preheat the oven to 350 degrees F.
Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.