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Honey-lemon-ginger chicken
Sounds like a cure for sore throat, doesn’t it? 
This honey-lemon-ginger chicken recipe was born by accident. One of those mornings when everyone was in a rush and I cooked while half-asleep, my first cup of coffee still half full. And the photo had been sitting in my harddrive for three weeks because I couldn’t decide whether to post it here or in Mommy Talks which I have been neglecting badly. Truth is, I might discontinue it altogether. Most of the entries there anyway were merely transferred from the original Sassy Lawyer’s Journal in the houseonahill.net domain. Pending my decision regarding Mommy Talks, I am posting the recipe here.
I used the “little drumsticks” for this dish, meant for my daughters’ packed lunches, which was why I originally wanted to post it in Mommy Talks where the rest of the school lunch entries are. The “little drumsticks” are the ones attached to the wings of the bird.
Combining something sweet (like honey) with something sour (like lemon juice) is not new. It’s a classic combination in many Chinese dishes and I’ve tried many ways of cooking different dishes using that basic combination. But, in the past, I’ve always used sugar. I discovered that morning some three weeks ago that by substituting honey for the sugar, the cooked chicken acquires a crusty exterior, much like a thin coating of praline but without the nuts. It’s a texture that meat never acquires with sugar. That was how the chicken was when I packed my daughters’ lunch boxes. I am not sure, however, if they stayed that way after they have cooled. Unfortunately, I forgot to ask the girls after they got home from school that day. Perhaps, I’ll just cook this dish again soon and find out for myself.
Ingredients :
4-6 “little drumsticks”
2 tbsps. of butter
1 tsp. of salt
1 tsp. of powdered salabat (ginger brew)
juice of half a lemon
1/4 c. of raw wild honey
Cooking procedure :
Rub the salt all over the chicken.
Melt the butter in a shallow sauce pan. When hot and bubbly, add the chicken and pan fry over medium-high heat until lightly browned. Add half a cup of water, bring to a boil, cover and simmer for 15 minutes.
After 15 minutes most of the liquid would have evaporated. Turn up the heat to medium, add the lemon juice and the powdered salabat. Stir. Pour in the honey and cook, stirring, until the sauce coats the chicken.
During the final stage of cooking, watch the chicken closely since the honey will burn and scorch fast. So, as soon as the sauce coats the chicken, turn off the heat. The crusty exterior that I was describing earlier will become evident after a minute or two.
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Comments
9 Responses to “Honey-lemon-ginger chicken”
Leave a Reply
hello connie!,
can i use the fresh ginger instead of the powdered one?thanks!
yes, you can. i suggest using a fine grater for the ginger.
hi connie,
your recipe for honey-lemon-ginger sounds terrific. i sure would like to try this one soon. your recipe calls for raw wild honey, where can i buy this or can i use ordinary honey instead?
pia, the bigger supermarkets have an assortment of honey.
Hi. I’m not usually fond of blogs but I find yours very useful, easy to read and aesthetically pleasing as well. I was a lousy cook before, now I like experimenting and your recipes help me a lot. I like the photographs, the two part format and the way you “filipinize†dishes. Great work J I had a problem though. I cooked your chicken, ginger recipe this but I think I failed somewhere. The coating didn’t harden. I felt it was because I used impure honey (bought it from Baguio market). Or there was still too much liquid from the lemon. When you put in in the ginger do you cook it a bit before following up with the juice to let out the flavor? And do you reduce the juice first before putting in the honey? J Thanks and more power.
it might be too much liquid or, more probably, there was still too much liquid when you turned off the heat.
Re ginger. I used powdered ginger brew. If you’re using fresh ginger, grate it so that the flavor mixes with the other ingredients immediately.
hello ms. connie
thank you…thank you… thank you for all the recipes!!!
i get tired with old filipino dish i always complain for the same old sinigang, nilaga, paksiw and caldereta he he he luckily i saw your site…hubby is also excited coz mas exciting daw ngayon ang ulam this is his concern for his an Adventist bawal ang pork,(he even recommends your site to our friends and family) now his able to enjoy food more than ever!!!your recipes are a sure hit with my son and hubby they both love chicken and something sweet.
looking forward for more recipes and ideas…
God Bless
Hi ate connie!
thanks for all the wonderful recipes i really love everything i’ve tried from your blog and my family too. thanks a lot.
I’m one of your biggest fan. hehe! Remember few months ago, i left a comment here on your blog that im just starting to cook? I’ve already done a similar recipe to this. But in the sauce, i used soy sauce, oyster sauce, some chili garlic sauce, grated ginger, some kalamansi juice, a bit of sugar and honey and on top of the chicken i put some thinly sliced leeks and it taste so good.
Hi Ms. Connie,
Thanks for your recipe. I’ve learned a lot on cooking… Now I love experimenting things on cooking….. Can I have copies of your other recipes?
Thanks a lot and God Bless!