I recently discovered fresh ginger and man, it is so good! Here’s some tips about ginger if you have never used the fresh kind before: 1) You use the inside of the ginger root- so peel off the skin first. 2) It is best to freeze it- it will last up to 6-months and when it’s frozen it grates easier and the skin peels off easier too! 3) grated ginger is good with lemon when using it for a seasoning for chicken.
Now for the Coconut ginger chicken and rice: I was looking at Indonesian food recipes and I didn’t have all the ingredients for anything in the recipe book. So I took what I had in my pantry and made my own version of Indonesian food- and it turned out pretty good! Sounds hard, but this recipe is super easy! Give it a try:
Coconut Ginger Chicken and Rice
- For the Rice:
- 1 1/2 cups water
- 1 cups rice
- 1/2 cup canned coconut milk
- 1 tbs sugar
- 1 tsp grated ginger (fresh kind)
For the chicken:
- Chicken breast, butterflied (Butterflied means to split the thick part of the breast almost all the way and spread it apart to cook. In case ya didn’t know)
- The rest of the coconut milk not used for the rice
- Grated ginger
- White pepper (black is fine too)
- Dash of red pepper flakes
- Dash of cumin
- Minced garlic
For the rice: Combine all the ingredients for the rice and simmer it at a very low heat for about 20 – 30 minutes. Or until the rice is done and soft.
For the chicken: Pour the coconut milk into a frying pan, big enough to fit your chicken
Season each side of the chicken with the marjoram, garlic, grated ginger, pepper, cumin
Cook the chicken in the milk, turning occasionally until it’s no longer pink on the inside.