Boiled Ginger Chicken With Vegetables Recipe
Ginger root, which is especially recommended for nausea and intestinal diseases, is also very good for colds and flu. Fresh ginger root, which is added to a chicken dish with plenty of vegetables, adds both flavor and healing to the dish. Enjoy your meal!
Ingredients:
For: 6 People
Prep: 10 Min
Cook: 40 Min
| Ingredients for Meal: | |||
| Chicken Leg (Hipped) | 3 Qty | ||
| Ginger (Fresh) | 10 Grams | ||
| Dry Onion (Large Size) | 1 Head | ||
| Potatoes (Small-sized) | 1 Qty | ||
| Celery (Small-sized) | 1 Qty | ||
| Carrot (Medium Size) | 1 Qty | ||
| Garlic (Crushed) | 1 Clove | ||
| Bay Leaf | 2 Leaves | ||
| Salt | 1 Tsp (large) | ||
| Black Pepper (Freshly Ground) | 1 Tsp | ||
| Ingredients for Service: | |||
| Parsley (Finely Chopped) | 1 Pinch | ||
| Lemon Juice (Fresh-squeezed) | 1 Half Cup | ||
Steps:
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Wash and clean the thigh chicken legs (or drumsticks) thoroughly and remove the skin if you wish. (We recommend that you separate the skins after cooking, since we will not put oil in our boiling) Take a deep saucepan, add five or six glasses of water, put it on a high fire and pre-boil for about 15 minutes.
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Peel the potatoes, carrots and celery and cut them into large cubes. Peel the ginger and finely chop it. Peel the onion and cut it into four. Add all the vegetables to the boiling chicken, add the bay leaf, salt and pepper and cook on medium heat until soft.
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Remove from the heat and serve hot with freshly ground black pepper, finely chopped parsley and lemon juice. Enjoy your meal!
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Note: You can serve this delicious stew with white rice pilaf.
25 Min
