Friday, September 9, 2011

Ginger Chicken by Regina Seppi

Set in a large frying pan:
2 T. Red Palm oil or other oil
4 1/2 lbs. chicken, thawed

Set in a Vita-Mix:
2 peeled whole lemons
2” square piece of fresh ginger, peeled
1 whole bulb garlic, peeled
1/4 c. Bragg’s Liquid Aminos
Blend ginger sauce till smooth.

Pour the ginger sauce over chicken. Cover with a lid and cook well. Save the broth to be used on baked potatoes, added to gravies, rice or sautéed vegetables. Serves 9

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