Paulchens FoodBlog?!

[Weekend Herb Blogging] – Banana-Ginger Chicken & Potatoes

17 February 2007 2 Comments

This weeks host of WHB is The Chocolate Lady from In Mol Araan.

I love chicken and bananas so this dish is a sort of comfort food for me.
It tastes spicy and delicious for me and through the ginger it gets a very interessting touch…

Banana Ginger Chicken & potatoes

You’ll need:

How to:

Mix oil, soy sauce teryakisauce, worcester sauce, gingerm cumin and coriander togehter.
Peel potatoes and chop into small cubes.
Slice the chicken breast in the middle and fill with the banana.
Marinate the chicken brest with the potatoe cubes in a small bowl with the spices oil for about 1 (better 2) hours.
Heat a pan and roast both, the potatoes and the breast for about 5-10 minutes. Then put them in a ovenproof pan and bake for about 30-40 minutes at about 180°C until chicken is crisp and potatoes are mellow.

Young ginger roots are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Chinese cuisine to flavor dishes such as in seafood and mutton .

Did you know?

Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. Because of the aesthetic appeal and the adaptivity of the plant to warm climates, ginger is often used as landscaping around subtropical homes.
In South East Asia, the flower of a type of ginger is used in cooking. This unopened flower is known in the Malay language as Bunga Kantan, and is used in salads and also as garnish for sour-savoury soups, like Assam Laksa.

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