Recipe for Ginger Chicken

Enjoy this week's recipe from Leonor H. Martinez
Ginger Chicken

I am an immigrant from Cuba. Both of my parents are from the Canary Islands. Since a very young girl, I learned from my Mother to love Cuban-Spanish Cuisine. My Mother never used any recipes. She took things her Mother taught her to cook and then added her own flair. Now I am doing the same. My Mother has a sense of balancing tastes which you do not learn from any cookbook; and she has passed that down to me. My recipes are a combination of my Mother's recipes and the things I have added from my travels all over the world. 

View a print ready page. (Makes 4 servings) Ingredients: ¼ cup dry vermouth ¼ cup soy sauce 1 tablespoon sugar 1/3 teaspoon black pepper a pinch of salt 1 tablespoon fresh ginger, minced 1 large clove garlic, minced 1 (2 ½ lb) fryer chicken, cut into serving-size pieces flour canola oil for frying Preparation: 1.  Combine vermouth, soy sauce, sugar, pepper, salt, minced ginger and garlic to create the marinade. 2.  Place the chicken in this and marinate 3 to 4 hours, or overnight. 3.  Drain the chicken then flour lightly. 4. Fry the chicken in oil until brown and tender. Or, if desired, grill over coals until cooked.* 5. Other side dishes which pair great with this include: asparagus and steamed rice.   *FSIS recommends cooking whole chicken to a safe minimum internal temperature of 165 °F as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.