Tuesday, October 16, 2012

Soy Chicken Ginga & my new Ninja!!

My love and appreciation for the organizers of the International Food Bloggers Conference continue to grow when my brand new Ninja 3-in-1 Cooking System arrived in the mail last week!! Yes, all IFBC attendees were gifted our very own Ninja, how amazing is that?! I know, I can't contain my excitement;)

The beauty of the Ninja 3-in-1 Cooking System allows home cooks to use one appliance to meet most of your cooking needs: (1) fast one-pot meals, (2) steam infused roasting & baking and (3) serious slow cooking.

To inaugurate my Ninja, I decided to try the "serious slow cooking" method with one of my favourite dishes, Soy-Ginger Chicken with brown rice (made on the stove top). This recipe is so simple! Basically dump all ingredients into one pot, leave for 5 hours, then feast on tender, juicy chicken, brimming with tonnes of flavour from the soy-ginger stew.

When I tested the Soy-Ginger Chicken recipe on my Ninja, I was pleasantly surprised that it only took almost half the time! Good thing I was home;)  The chicken was moist, the carrots still had a soft bite and the soy-ginger sauce tasted like it was stewing all day.

Plus the Ninja cooking pot was light, making it easy to pour out the soy-ginger sauce, while the non-stick surface made clean up a breeze!!  They weren't kidding when they said the Ninja would mean making meals faster and with true convenience.

Thank you Ninja 3-in-1 Cooking Systems for introducing me to a more convenient and multi-functional kitchen tool. I can't wait to try the other Ninja cooking modes and will incorporate more Filipino recipes into the cooking pot, stay tuned!

  • 1/3 cup soy sauce
  • 2 tablespoons dark-brown sugar
  • 5 garlic cloves, thinly sliced
  • 2/3 cup fresh parsly, chopped, plus sprigs for garnish
  • 1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
  • 5 green onions, thinly sliced on the diagonal (1 cup packed)
  • 1 tbsp balsamic vinegar
  • 1 tsp sesame oil
  • 1/2 tsp ground pepper
  • 4 skinless chicken drumsticks and 4 thighs
  • 2 medium carrots, sliced in rounds
  • 1 tablespoon cornstarch
  • 2 tbsp toasted sesame seeds & brown rice for serving

1. In a slow cooker, mix together soy sauce, sugar, garlic, parsley, ginger, 1/2 cup scallions, vinegar, sesame oil, and pepper.

2. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 5 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.

3. In a glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. 

4. Serve chicken with brown rice, and garnish with parsley sprigs & sesame seeds and remaining 1/2 cup scallions.

Recipe adapted from Everyday Food

International Food Blogger Conference 2013 SeattleAre you a food blogger? Then you must attend the 2013 International Food Blogging Conference to learn about exciting new kitchen products (like the Ninja), hone your craft in food writing & cooking, meet great friends and of course, eat lots of amazing food!!