Uniquely Organic

Chef Nicholas Anderer
Did you know...
that in 1852 an unfermented, non-alcoholic version of ginger beer was made for children and non-drinkers by Dr. Cantrell in Belfast, Ireland, a manufacturer of aerated and mineral waters? He called it “Ginger Ale.”
 
 

Recipe Courtesy of
NICHOLAS ANDERER, EXECUTIVE CHEF
MAIALIANO

“I generally don't use powdered spices, but when I find something that tastes fresh or unique in some way, I'll make an exception. Wakaya Perfection Organic Ginger Powder actually tastes like it comes from the real thing, meaning that when I cook with it, I can still taste the vibrant spice of a fragrant, young ginger root. It's really potent stuff.”

My Mom’s Teryaki Chicken with Wakaya Perfection Organic Ginger Powder

( Serves 4 )
INGREDIENTS:
½ cup
soy sauce
½ cup
sugar
1
clove garlic, minced
½ tsp.
Wakaya Perfection Organic Ginger Powder
4
chicken drumsticks, bone in
4
chicken thighs, bone in
INSTRUCTIONS:
  • In a large bowl, vigorously whisk together soy sauce, sugar, garlic and ginger.
  • Add chicken to the bowl, toss to fully coat with sauce, and marinate refrigerated for at least 30 minutes or up to 3 hours.
  • On a baking tray lined with foil, spread out the chicken evenly (skin side up) and all of the excess sauce.
  • Place in 450° F oven for 40 minutes, basting every 10 minutes with the excess sauce. (The sauce will begin to bubble and reduce on the foil during this process. If it gets over-reduced/sticky after second basting — i.e. in 20 minutes or less — reduce heat to 400°.)
  • After 40 minutes, turn over each piece and return to oven for 10 more minutes.
  • Remove from oven and enjoy!
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