Sunday, 18 November 2007

Bourbon Chicken

You can find this in the food hall of shopping malls all over the US...yet to see it catch on here though. I first had this in a mall in New Orleans, but the dish is not Cajun or Creole in origin......

you need:

2 Chicken Breasts - cut into bite size pieces
1/2 teaspoon ground Ginger
55ml Soy Sauce
1/4 of a small Onion - very finely chopped (in a processor)
1/4 cup Brown Sugar
3 tablespoons good Bourbon
1/4 teaspoon Garlic powder

Place chicken pieces in a bowl or baking dish

In a small bowl combine the Ginger, Soy sauce, Onion, Sugar, Bourbon and Garlic powder. Mix together and pour over the chicken. Stir well to combine. Cover dish and place in refrigerator. Marinate overnight if possible or for at least 3 or 4 hours.

When it comes out of the fridge, the chicken will have absorbed the flavours and will look like this....

Preheat oven to 180....

Bake the Chicken in the preheated oven, basting frequently, for approx 30-40 mins. The sauce will thicken as it cooks. You can either leave it until it is syrupy thick (in which case the chicken may be a little dry) or simply remove the chicken witha slotted spoon once cooked and serve on a bed of white rice with a little sauce poured over.

This will make 1-2 portions but is easily doubled.

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