Ron’s mother refused to share this recipe with anyone for more than 60 years. How it fell into my hands is too long a story to tell, except to say that I had very little information to replicate it. Ron swears his mother’s Ginger Chicken was marinated, floured, browned, and baked with the skin on. Ron’s eyes bugged out of his head at my suggestion to remove the skin, so I decided not to press my luck (But you can! By removing the skin, you remove some of the fat. I recommend baking this chicken on a rack. That, too, allows some of the fat to drip away). This isn’t exactly the dish Ron remembers from his childhood, but it’s a delicious approximation. Spread the word! Don’t keep this gorgeous recipe a secret!
Great Grandma Fisher’s Ginger Chicken:
This recipe requires extra time for marination
2-to-3 lb. frying chicken, sectioned (skin on; use the chicken back for soup stock)
½ c. soy sauce
¼ c. dry sherry or water
1 garlic clove, minced
2 tbsp. brown sugar
2 tsp. grated fresh ginger root or 2 tsp. powdered ginger
Seasoned all-purpose flour, as required
Canola oil, as required
Wash chicken parts in cold water; blot dry. Combine soy, sherry or water, garlic, brown sugar, and ginger. Pour into plastic bag or into marination tray (see Note) and add chicken. Refrigerate 6-to-8 hr., turning chicken in bag occasionally or rotating sealed tray. Discard marinade when chicken has been fully marinated.
Preheat oven to 300 deg. F. Shake in fresh plastic bag containing seasoned flour, as needed. Heat ¼-in. canola oil in heavy skillet. Fry chicken until golden, but do not cook through. Place chicken parts on a rack in baking casserole. Bake, uncovered, 1 hr. Serves 4-to-6.
Note: I’ve talked about my Tupperware marination tray before (See my March 13, 2012 blog titled Braised Short Rib Guiness Stew). And no, Dollinks, I am not getting a promotional consideration to say this … This blog is proudly and intentionally free of advertising!). This tray is an easy, air-tight way to marinate food.
|Combine ingredients for marinade|
|Add chicken parts to tray; seal and|
rotate with an under-over motion
|Fry in heavy skillet, just until golden|
|Transfer to baking dish with rack|