Wonderful Chicken

Wonderful Chicken by Rick Springer
Videography and Production by Karl Hayes

Rick Springer, sophomore Philosophy major at St. Mary’s University, shows us some of his family roots by cooking his version of “Wonderful Chicken.” Not only do we to see how the dish is prepared and the ingredients involved, but we can see how Springer reveals his modest character.

Ingredients:

  • 3 pounds of boneless chicken breast tenderloin
  • 1 16oz jar of raspberry jam
  • 1 stick of fresh ginger
  • 1 whole onion
  • 2-3 tablespoons of low sodium soy sauce
  • 3 dashes of raw rosemary
  • Salt and Pepper
Serving Size: 4 people

Directions:

First thaw out the chicken breast tenderloin, and start oven top to a medium-high setting. Then chop onions to bite size pieces and chop minced ginger to pea-size bites. Baste chicken with salt and pepper.

Mix low sodium soy sauce and raspberry jam in a mixing container, following the amount ingredients listed above. When the stove is heated to temperature add a small amount of cooking oil and begin to cook the onions first, then the chicken, and lastly the ginger. Once the chicken is cooked to golden-brown, cook the sauce from the mixing container for about a minute. After the sauce is ready, simply pour the sauce over the cooked chicken.

Now you are ready to eat Springer’s “Wonderful Chicken.”

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