Chicken with ginger vinegar
6 servings
90 minutes
Chicken with ginger vinegar is an exquisite dish of Jewish cuisine that combines the tenderness of marinated meat with the rich aroma of spices. The recipe's origins trace back to traditional methods of preparing chicken, where marinating and frying play a key role. After a rich sweet-salty marinade, the meat becomes tender, and frying in oil gives it a golden crust. The finishing touch is a spicy sauce with ginger, vinegar, and chili pepper that fills the dish with a piquant freshness. This combination makes chicken an ideal complement to plain rice, allowing each ingredient to reveal its flavor. The dish is suitable for festive meals and family lunches, surprising with a balance of sweetness, spiciness, and tenderness in every bite.
1
In a large container with a lid, mix 1 liter of water, 100 grams of sugar, and salt. Cut the chicken into four pieces, place it in the marinade, and refrigerate for two hours. Drain the marinade and transfer the chicken to a steamer. Cook for thirty minutes, then refrigerate for at least two hours, preferably overnight.
- Sugar: 120 g
- Coarse salt: 100 g
- Chicken: 1 piece
2
Take the chicken out of the fridge thirty minutes before frying.
3
In a deep skillet, heat oil (more) to 190 degrees. Fry the chicken until golden brown. Place on a plate lined with paper towels.
- Grape seed oil: 800 ml
4
In a container, mix ginger, chili, vinegar, soy sauce, two tablespoons of grape seed oil, sesame oil, sugar, and a pinch of black pepper. Close the lid and shake well.
- Ginger: 50 g
- Chili pepper: 1 piece
- Rice vinegar: 50 ml
- Soy sauce: 50 ml
- Grape seed oil: 800 ml
- Sesame oil: 1 teaspoon
- Sugar: 120 g
- Freshly ground black pepper: to taste
5
Cut the chicken, place it in a large bowl, and mix with the sauce. Serve with plain rice.