Comments on: Triple Sesame Ginger Chicken

By: Gillian

Gillian — Mon, 23 Nov 2009 20:53:10 +0000

I’m delighted you like it so much! And also glad to hear the boneless, skinless chicken works, since lots of people prefer to buy chicken that way. Thanks A&E, for being such loyal readers and recipe testers.

By: Grandy and Esme

Grandy and Esme — Mon, 23 Nov 2009 15:47:12 +0000

We’ve made this two weekends in a row, first for us and then, because we loved it, for company Saturday night. We used natural boneless, skinless chicken breasts–and there was still a lot of taste left! It is truly fantastic, especially when paired with the kale-brussels sprouts recipe! This is perhaps the best dinner we’ve had in a long time. Thanks so much, Gill, for experimenting and advising us about what is really good. I love to cook but do not read cookbooks, so it is a wonderful advantage to have you foraging ahead, finding what’s really good. And it was such a delight to tell our guests where the recipes came from and to recommend your blog.

By: Gillian

Gillian — Tue, 27 Oct 2009 23:40:25 +0000

Hi Elona: Hmmm. You pose an interesting challenge, especially since dry chicken is crime against poultry. Jud (commenter above) says his tasted good with no skin. So there’s a hopeful note. If I were you, I would cook as directed with chicken breasts, then remove the skin from your husband’s piece for the last ten minutes or so, and give it a little extra basting.

Or you could try using skinless breasts (bone-in) and cooking them upside-down until the last ten minutes or so. That way most of the meat will be submerged during cooking. Cover with foil if the bones start to look too brown, and remove the foil for those last few minutes.

If your devotion to your beloved leads you to use boneless,skinless breasts, then I would brown them on the stovetop first and reduce the cooking time to about thirty minutes. You might then want to reduce the sauce a little in saucepan on the stovetop, until it thickens to a nice consistency. Good luck!

By: Elona

Elona — Tue, 27 Oct 2009 23:14:27 +0000

I love tahini, and this looks delicious…but there is one small problem. My husband.

OK, so he’s not really a problem in general, he’s just a picky eater and will not eat chicken thighs nor will he eat chicken breasts with skin. Any thoughts on how I could modify this recipe and not end up with super dry chicken (which often happens when I substitute breasts for thighs in a recipe)? Any tips regarding cooking time, covered vs. uncovered, temperature adjustments, etc. would be appreciated. Thanks and keep on blogging!

By: Gillian

Gillian — Tue, 27 Oct 2009 20:49:48 +0000

Hi Jud: Yes, I imagine you didn’t get the crispiness factor without the skin. But on the bright side I imagine there wasn’t much fat to skim off the sauce…I always find skimming fat a bit disgusting.

By: Jud

Jud — Tue, 27 Oct 2009 20:34:59 +0000

I did this with boneless, skinless thighs (availability) and they were great, but likely the missing skin took away from the final effect. Good reviews from the diners.

By: Gillian

Gillian — Fri, 23 Oct 2009 20:54:19 +0000

Alyssa: My pleasure! Good to know there are fellow sesame-lovers out there.

And Paige: Soap is soap,right? Except don’t ever put liquid dish soap into your dishwasher. Picture my old Kiowa Street kitchen knee-deep in suds. I never said I was smart…

By: Paige

Paige — Fri, 23 Oct 2009 19:57:54 +0000

Gillian,
This is motivating a trip to the market this afternoon!!
Something that usually happens only after all edible materials are consumed, much procrastination, creative excuses/reasons why I should really wait another day, a couple of orders placed for delivery and/or take-out and/or a near desperate need for paper products and/or cleaning supplies.
Never admitted this before, but I once even rinsed some dirty dishes with a dab of hand soap (before running them thru the dishwasher with actual dishwasher detergent) and once threw in a little shampoo in the washing machine in an attempt to stretch the last drops of laundry detergent.
There, I’ve bared my “dirty” secrets/creative uses of soap-based products, to make the point that this chicken sounds DELICIOUS!
Not sure why I’ve come to dread grocery shopping so much, but I’m off now to gather the reusable shopping bags (many w/ pithy liberal sentiments printed on the front) for a trip to Whole Foods (even tho I’m currently stocked with TP, DOG FOOD & coffee: you know, all the ESSENTIALS)
Now, If I can only keep from burning the Basmati….
XO (and a big hug and hello to William too, of course!)
Paige

By: Alyssa

Alyssa — Fri, 23 Oct 2009 18:29:09 +0000

Yum. Seriously. I love sesame and this recipe looks about perfect. Thanks for sharing it!