Type what you have

Ingredients

• ✓ ginger juice
• chicken
• tomato soup
• garlic powder
• cardamom
• curry powder
• salt
• brown sugar
• lemon juice
• buttermilk

Instructions

1. 1 FOR MARINADE: In a large bowl combine the soup, garlic powder, ginger juice, cardamom, curry powder, salt, brown sugar and lemon juice. Mix well. Marinate the chicken in the refrigerator overnight.
2. 2 The next day, mix in the buttermilk, then grill the chicken until cooked through. You'll love it!

By Zaleha

Ingredients

• ✓ ginger juice
• beef sirloin
• chicken bouillon granules
• white sugar
• water
• cornstarch
• vegetable oil
• ginger root
• broccoli

Instructions

1. 1 Toss beef strips with 1 teaspoon chicken bouillon granules and 3/4 teaspoon sugar in a bowl. Marinate in the refrigerator, 20 minutes to 1 hour.
2. 2 Combine remaining 1/4 teaspoon chicken bouillon granules, 1/4 teaspoon sugar, and ginger juice in a bowl.
3. 3 Mix 2 tablespoons water with cornstarch in a small bowl. Add to bowl with ginger juice mixture; stir.
4. 4 Heat 1 tablespoon oil in a wok over medium-high heat; cook and stir ginger until fragrant, about 30 seconds. Add broccoli; cook and stir for 2 minutes. Add remaining 1 tablespoon water, cover, and cook until broccoli is cooked but still crunchy, about 1 minute. Transfer to a dish.
5. 5 Heat remaining 1 tablespoon oil in the wok. Add beef; cook and stir to medium well doneness, about 4 minutes. Add ginger juice mixture and broccoli. Cook and stir until heated through, about 2 minutes.

By Xiao Yangju

Ingredients

• ✓ ginger juice
• green onion
• pork belly
• salt
• brown sugar
• rice vinegar
• fish sauce
• soy sauce
• garlic
• red chile pepper
• water

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Lay a large sheet of aluminum foil on a flat work surface. Lay 1/2 of the green parts of the green onions down in the center of the foil. Place pork belly, fattiest-side down, on top of the green onions. Top with remaining green parts of the green onions and sprinkle with salt. Fold aluminum foil tightly around pork and green onions. Wrap pork belly again in another sheet of aluminum foil. Place wrapped pork, seam-side up, into a loaf pan.
3. 3 Cook pork belly in the preheated oven for 5 1/2 hours. Turn off the oven and let cool in the oven for 2 hours. Remove from the oven and chill in the refrigerator, 8 hours to overnight.
4. 4 Remove pork from the foil and discard green onions. Cut pork into eight pieces.
5. 5 Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.
6. 6 Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.
7. 7 Remove most of the fat from the bacon skillet and discard. Add 1 tablespoon of the brown sugar glaze and increase the heat to medium-high. Add pork and cook until caramelized and glazed on all sides, about 10 minutes. Make a well in the center of the skillet and add white parts of the green onion, garlic, and peppers. Sauté until fragrant, about 1 minute.
8. 8 Pour water and remaining brown sugar glaze into the skillet; simmer until sauce thickens, 3 to 5 minutes.

By John Mitzewich

Ingredients

• ✓ ginger juice
• mango
• ice cube
• orange juice
• sparkling water
• lime juice
• brown sugar

Instructions

1. 1 Blend mango, ice, orange juice, water, lime juice, ginger juice, and brown sugar together in a blender until slushy, 2 to 3 minutes.

By peekncook

Ingredients

• ✓ ginger juice
• watermelon
• lemon juice
• black salt
• white sugar
• black pepper
• water
• ice cube
• mint leaf

Instructions

1. 1 Place watermelon, lemon juice, ginger juice, salt, sugar, and black pepper in a blender; blend until smooth. Pour mixture through a fine-mesh strainer; discard pulp.
2. 2 Pour juice back into the blender. Add cold water and ice; blend. Pour lemonade into glasses; stir gently. Garnish with mint leaves.

By Swati Paathak