This is a very easy, easy recipe to make! My dad got it from a Japanese woman he knew a long time ago. I made it for my friend, who eventually became my husband. He claims that it was this recipe that won him over...
Tonight was the first time I have ever used fresh ginger root. I have always used ginger powder or dried ginger root and finely grated it. I saw a cooking show that showed how you can peel the ginger root, put it in a plastic bag, and into the freezer. When you need some fresh ginger, just take out the root and grate what you need. I loved the idea!
So, I got out my microplaner (a favorite tool for citrus rinds) and grated my peeled ginger root. I was surprised not to see it come out from under the grater, but when I tapped the planer over my sauce, what looked like a paste came out. Maybe it was ground to fine...I don't know. All I know is that I grated 1/4" of the root and the sauce turned out great! There is NO comparison between the dried and fresh! There was a brighter, sweeter aroma and it tasted so good! Anybody want my leftover dried ginger?
You can make the sauce alone, thicken it on the stove top and use it as a glaze to brush grilled chicken. It is also good as a marinade for grilled chicken, though I think this oven version is a good combination of both and less time consuming!
I usually serve this over a short grain Japanese rice. Tonight, I used the long grain. It was good, but not the same. I love the tender, sticky Basmati rice with Japanese foods.
(4x6 printable recipe) (full page recipe)
2-3 boneless chicken breasts; sliced or cubed
2-4 T. sugar (you decide how sweet you want it)
1/3 c. soy sauce
7 T. ketchup
1/2 t. ground ginger
1 T. cornstarch (leave out if making this as a glaze to grill chicken)
In a 1.5 quart glass baking dish, combine the sugar, soy sauce, ketchup, ginger, and cornstarch. Mix until well dissolved.
Add chicken pieces. Marinate overnight, at least 8 hours.
Bake, covered, at 350 degree oven for 1 hour. Uncover last 10 minutes for browning.
Grill over hot grill for 15-20 minutes, turning chicken over every 5 minutes to prevent burning.
Serve over hot rice.