CLICK HERE Subscribe to
FoodReference
Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

YOU ARE HERE >>

 RECIPES > 

..Chicken Recipes pg 4.. ..Feijoa Chicken Curry.. ..Filipino Noodles with Vegetables.. ..Finger Licking Curried Chicken.. ..Florida’s Favorite Chicken.. ..French Style Chicken with Apples.. ..Fried Chicken Seasoning.. ..Fruited Moroccan Chicken.. ..Gallimaufry (14th C).. ..Garlic Chicken Cutlets.. ..Garlic Lime Chicken.. ..Garlic & Mint Chicken Breasts.. ..Ginger Sauce for Chicken.. ..Ginger Sesame Chicken & Broccoli Stir Fry.. ..Gong Bao Chicken.. ..Green Curry Chicken.. ..Grilled Chicken with Green Chile Sauce.. ..Grilled Chicken with Dill Pickle Salsa.. ..Grilled Chicken with Fresh Herbs.. ..Grilled Chicken with Jalapeno Butter.. ..Grilled Chicken with Mango Ginger Chutney.. ..Grilled Chicken and Spicy Pecans.. ..Grilled Margarita Chicken.. ..Grilled Moroccan Chicken Citron.. ..Grilled Pineapple Chicken.. ..Heart Healthy BBQ Chicken.. ..Herbed Chicken & Biscuits.. ..Hot Pepper Chicken Under A Brick.. ..Jalapeno Mango Salsa.. ..Jamaican Hazelnut Chicken.. ..Jamaican Jerk Chicken.. ..Jerk Chicken Marinade.. ..Jerk Chicken with Sherried Mangoes.. ..Jerk Seasoning Mix, Dry.. ..Kalamata Stuffed Chicken.. ..Korean Style Grilled Chicken.. ..Kung Pao Chicken.. ..Lemon Chicken.. ..Lemon and Olive Chicken.. ..Lemon Pepper Chicken.. ..Mango Chicken Stir Fry.. ..Maple Broiled Chicken.. ..Mediterranean Chicken with Quince.. ..Mesquite Grilled Chicken.. ..Microwave Chicken Oriental.. ..Middle Eastern Grilled Chicken.. ..Mushroom and Chicken Teriyaki.. ..Mushroom Stir Fry..

. Home . . Recipes . . About & Contact . . Links .

 

GINGER SAUCE FOR CHICKEN

Yield: 10 servings

 
STEP ONE
1/2 c  Shallots; chopped F/D
1/4 c  Ginger; fresh grated

STEP TWO
1/2 c  White wine
1/2 c  White vinegar

STEP THREE
1 c  Bechamel sauce
3/4 c  Butter; softened
Salt & pepper; to taste

STEP FOUR
1 c  Tomatoes; peel,seed,diced
 

[1.  Saute SHALLOTS and GINGER in small amount of butter, briefly
 
[2.  Add WINE and VINEGAR and reduce till ALMOST dry
 
[3.  Add BECHAMEL,then WHIP in BUTTER & SALT & PEPPER.
 
[4.  Add TOMATOES to sauce and mix in. Remove from heat.

Please feel free to link to any pages of FoodReference.com from your website.

All contents of this website are
Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com