The most delicious oven roasted chicken you will ever eat! Honey, soy, ginger and garlic combined to make this succulent glaze.
It only takes few minutes to prepare the marinade. Pour it over the chicken and let it rest in the fridge for couple of hours to absorb more moisture and the result is a sweet glazed oven-roasted chicken that is incredibly tender.
Such a luscious and savory lacquered chicken pairs perfect with potatoes, rice or noodles. I had some leftover of sesame ginger rice, it went great together, with the extra glaze i did.
For that you need:
- 10 pieces of chicken (you can use breasts, thighs, full legs or just drumsticks)
- 3/4 cup soy
- 1/2 cup honey
- 5 garlic cloves minced
- 1/2 cup freshly grated ginger
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
Combine together all ingredients and pour over the chicken. Keep it in the fridge to marinate at least 2 hours to overnight until time of baking.
Preheat oven 240°C and bake for 45 minutes. Keep an eye on the chicken and be careful not to overcook it.
The sweet smell was filling the house, I was preparing the table to take some pictures (for this post) when Antoun came in from work to have lunch. This is the most challenging part, not letting him dig in before i take the pictures. I only had 3 minutes, I don’t blame him actually, i was in a hurry too, they looked so delicious, they made my mouth water!
This meal is so rich in flavors, it caters all tastes. Try it!
Posted in main dish
Tagged balsamic vinegar, blog, chicken, garlic, ginger, honey glaze, how to do, jaymmy, marmite et ponpon, olive oil, recipe, roast chicken, soy
Smell does to discover and enjoy this dish as much as taste. The fragrance reaches the nose before the food reaches the mouth. An Asian inspired dish, rich with the ambrosial ginger, garlic, soy, wasabi, sesame seeds and scallions.
Get ready for a taste of heaven! you will need
- 1 kg whole fish (800g fish fillet)
- 1/2 cup soy sauce
- 1/4 cup balsamic vinegar
- 2 tbsp brown sugar
- 1 tbsp wasabi
- 1/2 cup olive oil
- 2 grated garlic cloves
- 1 1/2 tbsp freshly grated ginger
- 2 tbsp toasted sesame seeds
- 3 sliced scallions
Whisk together soy, vinegar, brown sugar, wasabi, garlic, ginger and oil.
Make diagonal cuts on both sides of the fish to allow more moisture to be absorbed. When roasting a whole fish always ensure the skin is on.
Line your pan with aluminum foil and greaseproof sheet. Place the fish on the baking sheet and coat it with the marinade then close the edges of the sheet.
Having the baking sheet on aluminum foil will preserve the marination and the fish will stay moist.
Preheat your oven (220°C). Bake for 20 mns. Transfer to a serving plate. Don’t get rid of the juice, drizzle it on the fish and garnish with the sesame seeds and scallions. Serve it alone or with some rice.
Ginger sesame rice to go with this dish.
- 1 1/4 cup rice
- 1 tbsp minced ginger
- 1/2 tbsp minced garlic
- 1 tbsp olive oil
- 1 1/2 tsp toasted sesame seeds
- 2 1/2 cup water
Heat olive oil in sauce pan. Add ginger and garlic and cook until fragrant for 3-4 minutes.
Add rice and water and bring to boil. Cover with a lid, reduce heat to low and let it simmer for 20 minutes.
Remove from heat, cover the pan with a towel and let it sit for 15 minutes. Remove the lid and fluff the rice with a fork. Toss in the sesame seeds and taste to check if it needs salt.
Dishes with diversified colors and aromatic flavors can usually greatly arouse people’s appetite. It’s hard to describe the amazing taste, you need to try it!
Posted in main dish
Tagged aroma, asian, blog, brown sugar, fish, flavor, garlic, ginger, ginger rice, how to cook, jaymmy, marmite et ponpon, recipe, rice, roast, scallions, sesame seeds, soy, wasabi