For a while now we've been hosting a Community Group through our church on Wednesday nights. It involves sharing a meal and then discussing Sunday's sermon among other things. Every week different people take turns bringing a main dish, side, or dessert to share. This week it was our turn to "bring" a side. I found out the main course would be carrot ginger soup. What in the world was I going to make for a side? You know what I did? I googled "carrot soup side" and got the idea to make chicken. Then I headed over to Pinterest (surprised?) and searched for "ginger chicken". What I found was a recipe for Indonesian Ginger Chicken.
Modifications/Subsitutions: I pretty much followed the recipe exactly. The only difference was that I used boneless, skinless chicken breasts instead of two cut up chickens.
Ease: This recipe only had 5 ingredients, so I was sure it would be easy. Overall this was very simple and easy to make. The hardest and most time-consuming part, really, was peeling and grating the ginger. I'll go with 4.5 stars here.
Affordability: I had never worked with fresh ginger root before and thought of it as an exotic and expensive ingredient. It turns out that the honey was more expensive than the ginger (but not to the point where this recipe was not affordable) - 4.5 stars.
Taste: There were no leftovers, so I think everyone liked it. I thought it was great. I was worried the ginger would be too much, but it wasn't. Plus, I think doing the marinate thing and cooking in the liquid helped me to avoid my overcooking problem - 4.5 stars.
Family Friendly: Someone else brought pizza to share, so we gave the girls pizza instead of the chicken. It's funny, because Sarah gladly tried a spoon of my soup, but as soon as the chicken touched her tongue she decided she didn't want to really try it. I definitely plan to try this recipe again, but at the moment I won't rate it on family-friendliness.
What's Cooking Rating: 4.5 stars (I didn't even have to use my calculator for this one ;-)