Japanese ginger and garlic chicken with smashed cucumber from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry
- soy sauce
- chicken thighs
- cucumbers
- garlic
- fresh ginger
- sake
- togarashi spice
- brown miso
- red pickled ginger
-
EYB Comments
The recipe in the US edition calls for 2/3 cup of finely grated ginger which equals one pound of ginger root. This is 8 times the quantity that should be listed - the UK book lists 2 oz or 60g of ginger root, peeled and finely grated - that is what should be used. Can substitute dry sherry for sake and chilli powder for togarashi.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.