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Ginger Chicken with Spicy Dipping Sauce
Inspired by Linda Cox
Servings: 4
Preparation Time: 3 hours
Cooking Time: 30 minutes
A Great Ginger beer suitable for this recipe
Ingredients:
1 package (~ 18 oz) boneless skinless chicken breast
2 bottles ginger beer (non-alcoholic)
2 small Tsien Tsien peppers (any really hot pepper is OK)
Salt & pepper to taste
pinch of ground garlic (or garlic flakes)
dash of soy sauce
2 cups sushi rice cooked according the package or steamer
information
Directions:
- Place the chicken breasts in a small Pyrex casserole.
- Salt and pepper both sides of each breast
- Add the ginger beer, enough to cover the breasts, a pinch of
ground garlic (or garlic flakes) and a dash of soy sauce then cover
the dish and marinate chilled for 3 hours
- Drain off the marinade into a saucepan and bring to a boil for
about 15 minutes or reduced by half
- Spray the each chicken breast lightly with non-sticky cooking
spray and then grill the chicken over medium high heat basting with
the reduced ginger beer.
- When the chicken is at 160 F (medium rare) remove it from the
grill and let it rest
- Add the Tsien Tsien peppers to the remaining ginger beer
reduction and reduce by half again. Add additional soy sauce to
taste.
- Plate the rice and chicken side by side with the dipping sauce
in a small ramekin
Recommended wine: Mondavi Costal Chardonnay
Serving Ideas: Grilled vegetable are a nice compliment to the dish
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