Crispy Chicken Strips with Ginger Dressing 

  

I’ve been experimenting with the ratio of the semi-dried ginger in the dressing, and we are finding that some uses require much more of the ginger than others. 

As a dressing for these crispy chicken strips, I put in a big blob of Dijon mustard and an enormous pinch of the ginger in with the Cole slaw dressing. 

We had an appointment in Tucson yesterday, so that required a packed lunch.  I used the remaining bits of the dressing as a spread for the sandwiches.  The other ingredients were sliced chicken breast meat, pepper Jack cheese, cucumber, tomato, and red pepper slices, and a good handful of spinach leaves.  I slathered up the sandwich buns with a lot of the ginger dressing, adding even more of the ginger, and the ginger overtones brought out the flavors of each item quite nicely.  

Both of these meals were certainly enhanced by the addition of the piquancy of the ginger. 

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About judilyn

RV'er, foody, caregiver, knowledge seeker
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14 Responses to Crispy Chicken Strips with Ginger Dressing 

  1. gypsy97 says:

    You’ve convinced me that I should try ginger again. It’s been so long since I’ve had it that I’m not entirely sure what I didn’t care for, but tastes do change. Everything on that plate looks really appetizing.

    • judilyn says:

      Oh, yes! Please do try it. It is so easy to use, and you can vary the amount to suit whatever use you have for it. By starting with a compatible base, you can turn it into just about anything, but the ginger is a real winner.

      The extra ginger in the sandwich spread was positively divine. It gave the sandwiches a unique, sort of “oriental” flavor that was quite nice. It was really hot up in Tucson yesterday, and the sandwiches were a really nice treat. We were in our camper van, so had a nice place to “dine” and enjoy the sunshine without having to be out in it, or having to sit in a hot car. I even took a nice nap afterwards.

      I’ve never been fond of mayonnaise, but this Cole slaw dressing has totally won my heart. I’m anxious to branch out into other uses. Stay tuned! ;->

  2. taphian says:

    now that I feel better your food looks again very tempting, Judie. Virtual hugs, Mitza

    • judilyn says:

      Glad to hear you are feeling better. Being sick is the pits! Do you have the dried ginger there? It is really the bomb! I am enjoying finding uses for it.

      • taphian says:

        Thanks for your kind wishes. We probably have dried ginger here, but I always use the fresh one.

      • judilyn says:

        This stuff is sort of a cross between the fresh and dried powder. It is moist, so must be kept in the refrigerator. It has loads of flavor, but is a bit gritty – just like the real thing. It has definitely won a place in my kitchen. It comes in a tiny container that will stay fresh for four weeks, so I should be able to use it up in that amount of time. I don’t make tempura, but I’m wondering if it would be good in the coating for that. Or maybe in a marinade . . . Brain cells twirling furiously! ;->

      • taphian says:

        I guess in a marinade it could be delicious. I once made a salat with thin slices of carots and leach with a marinade with almond oil, ginger and lemon, don’t remember exactly, but was delicious. Have a wonderful week-end and don’t strain your brain in the heat. Virtual hugs, Mitza

      • judilyn says:

        Great idea about the marinade use. I was looking at a recipe for one that uses yogurt. That might be a good combination.

      • taphian says:

        Or you do some chicken breast in an Indian way with Joghurt sauce and ginger inside with a little hot red pepper, leech, carrots, etc. I think that tastes great, and maybe put some fresh figs inside for a little sweetness.

      • judilyn says:

        Great ideas! ;->

  3. LFFL says:

    You’re on a roll with the ginger, aren’t you?

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