Cook, cook, cook: chicken with ginger

Are you hungry Readers?

This is a new segment.  Originally I was going to start a new blog, but this segment would only be sporadic, plus it's related to my (mis)adventure in trying to find that elusive Full Time job.  This section will document my attempts at cooking.  In a way, this is a continuation to "Eat, eat, eat..." and the recipes I'll try to make are from "Tasty Dishes in Minutes" by Noel Young.  So this segment will be called: "Cook, cook, cook: easy cooking for the busy new professional."

Chicken with Ginger

1 Chicken, cut into serving portions
1 thumb-size ginger, sliced into strips
2 tbsps. 'calamansi' juice
4 tbsps. soy sauce
salt to taste
1 bay leaf
3/4 cup beer
1 1/2 tsps. sugar
chicken stock to cover chicken

1. Make sure that the chicken is washed well
2. Place the chicken in a deep saucepan or a pot along with all the other ingredients.  Allow to simmer until the sauce is reduced.

Easier said than done:

What I like about this recipe book is the brevity, which leaves room for plenty of improvisation.  The downside: can be confusing for the clueless cook ( like myself ).  Good thing I have a friend, who's been watching the Food Network for 20 years.  She provided definitions and explanations for cooking jargon, and even suggested cooking techniques ( all via text, almost real time ).

Getting the ingredients was the easiest.  I had to make 2 substitutions.  'Calamansi' or Chinese Musk/Green Orange was not available so I just used natural lime juice, which according to a source meshed well with beer.  I forgot that the grocery store didn't carry alcohol, so I bought a malt beverage with .05% alcohol instead ( Amber and flavorful ).

To make it easier for me, I lined up the ingredients.  First I cut off an inch of ginger root, peeled it, and chopped it in slivers ( don't worry, all my digits are still in tact ).  Then I put everything in a saucepan ( not a skillet ).

I used chicken breast and sliced them in smaller portions ( so they can be cooked faster ).  A sample text conversation between my friend and me included: "How do you know when the chicken is cooked?, What's the best heat level to make it simmer?, Do you cover the chicken in stock by marinating?" and so forth.

Obviously I survived, or did I? The first try set a high standard.  In the 2nd try, the chicken was overcooked and dry ( too much stock ).  The 3rd try was okay, not like the 1st, but at least not too stocky.  This dish lasted me approximately 2-3 days!