Chicken with Ginger Sauce

New.Wife's picture

Dec. 05, 2011


Onion 1 Small , quartered
Garlic clove 2 Large , coarsely chopped
Fresh ginger root 1 Inch , peeled and coarsely chopped
Water 6 Tablespoon
Chicken drumsticks 1 1/2 Pound
Onion 1 Large , sliced into 1/2 inch thick pieces and separated into rings
Chicken broth 1/2 Cup (8 tbs)
Cornstarch 1 Teaspoon
Dairy sour cream 1/2 Cup (8 tbs)
Sweet red pepper strips 1 Tablespoon (For Garnish)



1) Take an electric blender or food processor container and puree together ginger, small onion, garlic and water in it. Set the mixture aside.

2) Take a Dutch oven or non-stick pan and fry chicken in it without any oil and keeping the skin side down. Cook for 3-5 minutes or until golden brown over medium-high heat. Keep shaking the pan from time to time to prevent sticking. Flip chicken over and fry for another 1-2 minutes or until the underside is brown. Move chicken on one side of the pan.

3) Add onion rings and cook for about 2 minutes or until coated with brown bits from the pan-€™s bottom. Keep stirring constantly.

4) Add broth and reduce heat to very low. Cover and simmer for about 15 minutes or chicken no longer appears pink. Transfer it to a warm platter and remove the pan from heat.

5) Take a small cup and mix together cornstarch and 2 teaspoons water. Add it to the ginger puree and stir in sour cream, one tablespoon at a time.

6) Bring mixture to a boil. Boil for another 1 minutes or until adequately thickened. Be careful not to boil excessively.


7) Pour sauce over the chicken and garnish with pepper strips. Serve with cooked rice, if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 312Calories from Fat 103

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 253 mg10.54%

Total Carbohydrates 13 g4.3%

Dietary Fiber 2 g8%

Sugars 5 g

Protein 37 g74%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet