Chicken with ginger

[Product Notes:]

Chicken with ginger

Category: Meat dishes

Ingredients
Chicken with skin	6 slices
Pickled ginger 3 leaves for each part of the chicken	18 leaves
Sesame seeds	1 tbsp. l.
Dried parsley	1 tbsp. l.
Dried mint	1 tbsp. l.
Sesame oil	6 tsp
Fine sea food salt	taste
Water	100 ml

Cooking method

• Product Notes:
• 1) Chicken - you can take any part of the chicken, but the most beautiful dish is obtained from the drumstick. It is better to take it with the skin, then you get the most juicy chicken, and the skin (which is important for me who is always on a diet) can be removed already in the plate (and given to my husband).
• 2) ginger - I do not know how much it is by weight, I consider it as leaves, you can put more or less, depending on your taste preferences, the more you put, the more "vigorous" the taste will be
• 3) sesame oil - if not, then any oil, but only refined, then sesame seeds will also give the dish the necessary flavor.
• 4) mint - an optional component, but with mint the taste is richer.
• Preparation
• Wash the drumsticks, cut the skin and meat along the bone with a sharp knife or scissors, carefully separate the bone from the meat, removing the meat from the bone as much as possible.
• On a half of the resulting piece, separate the skin from the meat, but do not cut it off. (Or just buy drumsticks with the bone removed in Ashan. Put ginger leaves in the place where the bone was, sprinkle with salt. Pull the skin a little and wrap the piece to make a tight roll. Do the same with all the pieces. Put in a baking sheet, (at Pour a spoonful of sesame oil on each piece. Then sprinkle with a little salt, sesame seeds with parsley, mint, pour water along the edge of the baking sheet, so as not to wash off the sprinkling from the rolls. And in the oven, for 20 minutes. I focus on the skin, if it is ruddy (we like to be tanned), then I take it out.
• The chicken pieces will turn pink and will be much softer than any other chicken cooking method.
• Serve with any neutral-flavored vegetables or salads, as the chicken itself will have the rich flavor of Malaysian-Taiwanese cuisine.
• You can make rolls from the breast and without the skin, but the breast needs to be LIGHTLY beaten off to get a thin layer of meat in which the ginger is placed, then wrap and stab with a skewer.

Note

It usually turns out very tasty, even friends who are always losing weight eat 2-3 pieces