How To make Gingery Maple Chicken
2 1/2 pounds chicken drumsticks
1/2 cup flour
1/4 cup vegetable oil
(approx.)
1/2 cup maple syrup
2 tablespoons cider vinegar
2 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons ground ginger
2 cloves garlic :
minced
1/2 teaspoon pepper
minced green onions -- optional
In large bowl, combine chicken and flour. Toss to coat well, shaking off excess flour. In large skillet, heat 2 tablespoons of the oil over medium-high heat. Cook chicken in batches, about 5 minutes, turning frequently and adding more oil as needed, until golden.
Arrange chicken in single layer in 11 X 7" baking dish. In small bowl, whisk together remaining engredients (except green onions) and pour evenly over chicken.
Bake, uncovered, in 325F degree oven for 30 minutes. Turn the chicken over; bake for 45 minutes or until the glaze has thickened.
Serve garnished with minced green onions.
How To make Gingery Maple Chicken's Videos
Cooking with Ginger
Chef Katy Meyer cooks with ginger in the studio kitchen.
6 COOL WAYS TO USE MISO PASTE | Miso Paste Recipes
6 COOL WAYS TO USE MISO PASTE | Miso Paste Recipes
MISO! Such good stuff. Today I'm showing you how to use miso in 6 different fun and exciting ways.
Chapters:
0:00 - Intro
1:50 - Creamy Miso Noodle Soup
4:26 - Miso Maple Veggie Slaw
5:36 - Miso Toast
7:02 - Miso Gravy
10:37 - Miso Chocolate Chip Cookies
12:59 - Miso Mayo
Recipe Links:
° Creamy Spicy Miso Ramen:
° Miso Sesame Maple Slaw:
° Miso Chocolate Chip Cookies:
For the Miso Gravy:
250 millilitres cold veggie stock (unsalted)
1 tablespoon corn starch
2 tablespoons miso (any colour)
1 tablespoon nutritional yeast
*Adjust salt if needed by adding a splash of soy sauce!
*Make sure you whisk the corn starch thoroughly with the cold stock before you start to heat it up to avoid lumps!
Thanks for joining me to let me show you some cool was to use miso paste! I hope you enjoy these.
A little about me:
I'm Paula, and I started How To Make Dinner because dinnertime is my favourite time of day. (Except on weekends, when it's breakfast, but you get the point.) I love winding down at the end of the day with a good cooking and eating sesh.
I love dinnertime SO MUCH, but I know not all of you feel the same way. Feeding ourselves and our families can be stressful. So I started this channel and my blog to help give you easy dinner ideas for enjoyable home cooking with less fuss.
My dinnertime strategy - Keep it simple and delicious, and don't use too many pots and pans. Learn to cook with me and you'll be the master of quick and easy dinners that will please everyone.
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Production by Hristo Stoev & Paula Hingley
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Gingery Sesame Shrimp Stir Fry
This awesome flavorful dinner is way better than takeout and is ready to eat in 10 minutes!!!
Instant Pot Cashew Chicken
My latest video is a quick Instant Pot Cashew Chicken. It has lots of healthy protein and veggies. It tastes just like take-out! The kids love it. It can be a little high in sodium, but you can choose a lower sodium soy sauce and limit the salt if you are limiting your sodium intake. It pairs great with a brown rice and is a great weeknight meal. Let me know if you try it! This video is for informational purposes only.
Book Cooks - Tomato and Gingery Coconut Chicken
This week Allyssa is cooking from Cook With Me, a new cookbook by Alex Guarnaschelli! We're making Tomato and Gingery Coconut Chicken, which is perfect this cold, damp weather! The recipe is still on our website, but the cookbook, filled with so many more scrumptious sounding dishes, is available for curbside pickup!
TwpOfWashingtonPL.org
Professional Baker Teaches You How To Make GINGERBREAD COOKIES!
Gingerbread Crinkle Cookies are the perfect sweet snack for your Perfect Thanksgiving, and Chef Anna Olson is here to show you how to bake these delectable holiday treats! Follow along with the recipe below!
More Thanksgiving Recipes:
Oven Baked Ham:
Veggie Platter and Dip:
Roasted Applesauce:
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Ingredients
1/2 cup (115 g) unsalted butter, at room temperature
1 cup (200 g) packed light brown sugar
1 large egg, at room temperature
1/2 cup (130 g) fancy molasses
2 1/2 cups (375 g) all-purpose flour
2 tsp (6 g) ground ginger
1 1/2 tsp (4 g) ground cinnamon
1/2 tsp (2 g) baking soda
1/4 tsp (1 g) fine sea salt
1/4 tsp (1 g) ground cloves
1/4 tsp (1 g) ground nutmeg
1/2 cup (100 g) granulated sugar
Icing sugar, for rolling
Directions
1. Preheat the oven to 325°F (160°C) and line 2 baking trays with parchment paper.
2. Cream the butter and brown sugar in a large mixing bowl by hand for 1 minute, until lighter in colour and smooth. Beat in the egg, then the molasses.
3. In a separate bowl, sift the flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg together. Add all at once to the butter mixture, stir until evenly blended, then stir in the granulated sugar just until combined.
4. Use a small ice cream scoop or 2 teaspoons to shape the batter into balls. Roll the balls in the icing sugar to generously coat and place them on the baking trays, 2 inches (5 cm) apart. Press down on the cookies with the palm of your hand to flatten slightly.
5. Bake for 10 to 12 minutes, until they have puffed up and appear set at the edges. Carefully smack the tray down on the counter to deflate the cookies (for the crackle effect). Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018
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