Chicken with ginger and apricots
Composition / ingredients
16
Servings:
Cooking method
Saute finely chopped ginger and shallots in a heavy saucepan for 5 minutes.
Mix the mixture with vinegar, bring to a boil, cook for 2 minutes until the liquid is half evaporated.
Add apricots, soy sauce, salt, pepper, cook for 15 minutes, stirring from time to time.
Pour the marinade into a blender and whisk until puree. Cool to room temp.
Put chicken pieces in plastic bags, pour marinade, tie tightly, put in the refrigerator for 8 hours.
Packages need to be turned over periodically.
Put foil on a baking sheet, grease it with oil, put a layer of chicken on it, pour marinade over it, cover the top with foil loosely so that air access remains. Bake in the oven at 150 g in the lower part of the oven for 40-50 minutes.
Mix the mixture with vinegar, bring to a boil, cook for 2 minutes until the liquid is half evaporated.
Add apricots, soy sauce, salt, pepper, cook for 15 minutes, stirring from time to time.
Pour the marinade into a blender and whisk until puree. Cool to room temp.
Put chicken pieces in plastic bags, pour marinade, tie tightly, put in the refrigerator for 8 hours.
Packages need to be turned over periodically.
Put foil on a baking sheet, grease it with oil, put a layer of chicken on it, pour marinade over it, cover the top with foil loosely so that air access remains. Bake in the oven at 150 g in the lower part of the oven for 40-50 minutes.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Soy sauce - 51 kcal/100g
- Apricots - 46 kcal/100g
- Canned apricots - 50 kcal/100g
- Shallots - 72 kcal/100g
- Vegetable oil - 873 kcal/100g
- White wine vinegar - 14 kcal/100g
