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Re: Palm's Delight's Ginger Chicken
[Re: Uschi]
#197498
06/12/2019 09:08 PM
06/12/2019 09:08 PM
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Joined: Apr 2004
Posts: 10,999 Macon, Georgia
GlennA
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Traveler
Joined: Apr 2004
Posts: 10,999
Macon, Georgia
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I have been using that recipe but there is something different. Taste is the same but the sauce doesn't seem to thicken like Iona's. Mine is closer to De Coal Pot. Which reminds me to take a chicken brest out of the freezer for tomorrow night!
Last edited by GlennA; 06/12/2019 09:09 PM.
Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts. - Mark Twain
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Re: Palm's Delight's Ginger Chicken
[Re: GlennA]
#197507
06/13/2019 01:40 AM
06/13/2019 01:40 AM
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Joined: Oct 2001
Posts: 1,901 Maine
Breeze
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Traveler
Joined: Oct 2001
Posts: 1,901
Maine
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If one doesn't reduce the Ginger Wine enough, the sauce won't thicken as desired. Same phenomenon as when creating an Alfredo-- you can't reduce cream by boiling, so don't even try. Deglaze and hold off on the cream until the pan jus is nearly syrup. Use full fat cream AKA Whipping Cream at the very least acceptable, and Heavy Cream as Best, and be sparing on the amount of cream product you use.
Object of the lesson is-- you cannot reduce cream. Only introduce cream when you have a thick fond in the pan and only introduce enough cream to keep a pleasing " robing" texture ( the sauce coats a spoon and the mouth texture is substantial). More sauce is not going to be better sauce.
Big hint is--on a boat stove or even in a rental unit kitchen ashore, your BTU per gas burner is going to be a fraction of what a restaurant kitchen stove will offer. No recipe can hold your hand through this learning process, just like no recipe can know the weight of those chicken breasts, the moisture or fat content.
THAT is why Iona could knock your socks off-- she was way beyond any recipe and relying on technique, informed by watching and experience.
The good news in this discussion is that most folks will be more than happy to eat the lesson results.
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Re: Palm's Delight's Ginger Chicken
[Re: Breeze]
#197511
06/13/2019 07:46 AM
06/13/2019 07:46 AM
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Joined: Apr 2004
Posts: 10,999 Macon, Georgia
GlennA
Traveler
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Traveler
Joined: Apr 2004
Posts: 10,999
Macon, Georgia
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Now that makes sense! I have been reducing the wine by about 2/3 but not down to a syrup. Going to try that tonight!
Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts. - Mark Twain
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Re: Palm's Delight's Ginger Chicken
[Re: calsail]
#197610
06/14/2019 10:36 AM
06/14/2019 10:36 AM
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Joined: Feb 2002
Posts: 3,613 Woodstock, GA
RickinAtlanta
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Traveler
Joined: Feb 2002
Posts: 3,613
Woodstock, GA
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Back in the early '80s the BVI Cruising Guide put you into Fort Burt Marina by telling you to head toward the customs dock and when the Fort Burt Hotel was abeam and you felt comfortable turning to the port to clear Road Reef---GO A LITTLE FARTHER.. Same for the Ginger Chicken sauce. When you feel that you have reduced the ginger wine enough--reduce little more-- before adding the cream. I made it a few weeks ago for a big dinner group and it was PERFECT. Even my wife had to admit that it was just like Iona"s. I won. About how long to reduce to a syrup consistency? Years ago I went back into the little kitchen to watch the ladies cook and they told me how to make the Gingerwine but I've never gotten that good.
Last edited by RickinAtlanta; 06/14/2019 10:37 AM.
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Re: Palm's Delight's Ginger Chicken
[Re: JasonHelmbrecht]
#197618
06/14/2019 01:01 PM
06/14/2019 01:01 PM
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Joined: May 2002
Posts: 17,077 Tortola/ Sonoma, California
Manpot
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Traveler
Joined: May 2002
Posts: 17,077
Tortola/ Sonoma, California
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That is the original recipe created by Warren McKenna at " Skyworld" where Iona was the chef. Warren sold "Skyworld" and Iona opened " Palm's Delight" and, with Warren and wife Elizabeth's blessing, brought the Ginger Wine Chicken with her..there it became a huge hit. It is still on special some nights at "De Coal Pot" and is pretty close. On a trip to Sonoma Walker created the dish for all of us and it was perfect.
Last edited by Manpot; 06/14/2019 01:02 PM.
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Re: Palm's Delight's Ginger Chicken
[Re: Breeze]
#197679
06/15/2019 11:25 AM
06/15/2019 11:25 AM
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Joined: Feb 2002
Posts: 3,613 Woodstock, GA
RickinAtlanta
Traveler
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Traveler
Joined: Feb 2002
Posts: 3,613
Woodstock, GA
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About how long to reduce to a syrup consistency?
Truly, it takes as long as it takes.
How long does it take to sail to Anegada?
The key word is ABOUT. Thanks for your insight.
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Re: Palm's Delight's Ginger Chicken
[Re: Ottoman]
#197826
06/17/2019 10:57 AM
06/17/2019 10:57 AM
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Joined: Feb 2002
Posts: 3,613 Woodstock, GA
RickinAtlanta
Traveler
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Traveler
Joined: Feb 2002
Posts: 3,613
Woodstock, GA
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Recipe sounds great. Question is: What are some sides that work well with this? Making it tonight and will sear veggies, mushrooms/zucchini squash/tomatoes, in olive oil & cast iron skillet.
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Re: Palm's Delight's Ginger Chicken
[Re: Uschi]
#198982
07/01/2019 08:12 PM
07/01/2019 08:12 PM
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Joined: Jul 2016
Posts: 273 Va Beach
Kmon
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Traveler
Joined: Jul 2016
Posts: 273
Va Beach
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