GINGER CHICKEN
4 small chicken breast (skin removed and boned)
2 tbs fresh ginger (minced)
1 tsp garlic powder
salt and pepper to taste
Season chicken in a large bowl and set aside for about 15 minutes.
Place seasoned chicken on a hot proof dish. Pour the proper amount
of water into the cooking pan. Follow the steaming instruction. Place
the dish on the steam rack. Steam about 10-15 minutes or until it is
done.
4 servings
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TIPS FOR ROASTING:
1.
For the best browning result on poultry, brush melted margarine
or honey evenly over the skin before roasting. Follow roasting
chart directions to cook. At the last 30-45 minutes, increase
temperature for 20-50
F for additional browning if needed.
2.
If you would like to add liquid, for example beer, to enhance
flavor, add at the last 30 minutes.
3.
Since the thickness and condition of the meat may vary, you
should check the meat 10 to 15 minutes before the finishing time
to ensure best results.
4.
Keep juice collected in the cooking pan to all to the meat while
serving. It is delicious and nutritious.
5.
Cooking meat to your desired doneness, use a meat thermometer
to measure meat temperature at the final cooking time. Suggested
temperatures are 140
F for rare, 160
F for medium and 170-180
F
for well done. Please remember that pork should always be
cooked to well done.
6.
While roasting poultry or meat with fat content, add 2 cups of
water to the bottom of the cooking pan to prevent burning smoke
from the dripping oil.
7.
It is recommended to roast dry for tender cuts of meat. Examples
of these meats are ribs or sirloin.
8.
The roasting times in the chart are approximated and should be
used only as a guideline. Several factors may affect the actual
cooking times like meat temperature, thickness, bone content,
ingredients of stuffing, etc.
9.
To speed up your cooking time, you may set at higher temperature
to your desired doneness.
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