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bombshelboy
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Oct 9, 2017
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Garlic Ginger Soy Chicken Breast by Ari Davalos (modified recipe of my dad, Luciano Davalos)
Savory chicken with deep taste! This is "my specialty" after working on the dish for so many years to get it just right. A strong flavor, and a tasty crunch are 2 things I'd describe the dish with.
Ingredients: 4 chicken breast, skin on 1 root ginger, grated 1 bulb (not clove) of garlic 2 cups soy sauce 4 tbsp sherry 2 tbsp red wine vinegar 2 tbsp pepper olive oil
Instructions: Preheat oven to 350, oil pan
Place your chicken at the bottom of the pan and saturate the skin of each breast with soy (retain 2/3 for later use). Crush the garlic and grate ginger until the skin has a nice crust of each. Saturate the skin with the sherry and vinegar trying to pour slowly so as not to knock the garlic/ginger off (but into it so that it absorbs). Pour another 1/3 of the soy over the chicken. Pepper the chicken. Pour the remaining bit of soy on the chicken, making extra sure you saturate the skin and leave it colored. Bake for 45 min, basting the chicken every 10-15mins (the more you baste, the more the flavor will absorb). If the fluid in the pan gets low, add a small amount of water to the pan. The last 15 mins, turn the temp to 370 and do not baste again! This is to make an extra crisp crust.
Pairs well with steamed rice and salad. Use the juices from the pan as a topping for the rice!
Good luck everyone, and I hope you enjoy the meal :D
Oct 9, 2017
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