It never occurred to me there was a time when ginger wasn’t in grocery stores.
|A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.|
3 lb. chicken in large casserole (put in one layer)
Combine 3/4 cup white or rose wine with 1/4 each soy sauce, salad oil, 1 cup chicken broth, 2 Tbsp. grated fresh ginger or 2 Tbsp. powdered ginger, 1 Tbsp. brown sugar, 1/4 tsp. oregano. Pour over chicken.
Cover tightly and bake at 375, 3/4 hour. Turn chicken and bake 3/4 hour longer. Serve with rice. Fresh ginger can be purchased at Oriental food stores. Peel root or not, then coarsely grate or finely mince it.
Yesterdish suggestion: Unless you’re using a ceramic ginger grater that pushes the peel back as you grate, just peel your damn ginger. It takes two seconds and makes it edible.