{"id":1148,"date":"2008-12-17T22:33:51","date_gmt":"2008-12-18T03:33:51","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=1148"},"modified":"2010-10-02T20:03:34","modified_gmt":"2010-10-03T00:03:34","slug":"chicken-with-ginger-chili-sauce%e3%83%81%e3%82%ad%e3%83%b3%e3%81%a8%e7%94%9f%e5%a7%9c%e3%83%81%e3%83%aa%e3%82%bd%e3%83%bc%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=1148&lang=en","title":{"rendered":"Chicken with Ginger Chili Sauce<br>\u30c1\u30ad\u30f3\u3068\u751f\u59dc\u30c1\u30ea\u30bd\u30fc\u30b9"},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2008\/12\/img_2088.jpg\" rel=\"lightbox[1148]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1149 aligncenter\" title=\"img_2088\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2008\/12\/img_2088-300x450.jpg\" alt=\"\" width=\"300\" height=\"450\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2008\/12\/img_2088-300x450.jpg 300w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2008\/12\/img_2088.jpg 427w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><strong>Chicken with Ginger Chili Sauce<\/strong><br \/>\n<em>Dinner December 12, 2008<\/em><\/p>\n<p>The idea for the sauce came from a show on Foodnetwork. Unfortunately I don&#8217;t remember the name of the show or the featured restaurant whose owner revealed the ingredients of their popular ginger chili sauce. I wrote them down quickly. I&#8217;m not 100% sure if I got them right, but the resulting sauce was delicious! Terry loved it, and ate his salad with this sauce, too!<\/p>\n<p>ginger chili sauce: sweet chili sauce, soy sauce, vinegar, grated fresh ginger<\/p>\n<p>Please help us promote our blog by clicking on the following button. Thank you.<\/p>\n<p style=\"text-align: left;\"><a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" style=\"border: 0pt none;\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" border=\"0\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2008\/12\/img_2097.jpg\" rel=\"lightbox[1148]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1150 aligncenter\" title=\"img_2097\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2008\/12\/img_2097-298x450.jpg\" alt=\"\" width=\"298\" height=\"450\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2008\/12\/img_2097-298x450.jpg 298w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2008\/12\/img_2097.jpg 425w\" sizes=\"auto, (max-width: 298px) 100vw, 298px\" \/><\/a><\/p>\n<p><strong>\u30c1\u30ad\u30f3\u3068\u751f\u59dc\u30c1\u30ea\u30bd\u30fc\u30b9<\/strong><br \/>\n<em>\u5915\u98df\u3000\uff12\uff10\uff10\uff18\u5e74\uff11\uff12\u6708\uff11\uff12\u65e5<\/em><\/p>\n<p>\u5148\u65e5\u30c6\u30ec\u30d3\u3092\u898b\u3066\u3044\u305f\u3089\u3001\u3042\u308b\u30ec\u30b9\u30c8\u30e9\u30f3\u306e\u30aa\u30fc\u30ca\u30fc\u304c\u81ea\u5206\u306e\u30ec\u30b9\u30c8\u30e9\u30f3\u3067\u51fa\u3057\u3066\u3044\u308b\u4eba\u6c17\u30bd\u30fc\u30b9\u306e\u6750\u6599\u3092\u660e\u304b\u3057\u3066\u3044\u308b\u306e\u3092\u898b\u3066\u3001\u3059\u3050\u3055\u307e\u624b\u5143\u306b\u3042\u3063\u305f\u7d19\u3068\u30da\u30f3\u3067\u3055\u3055\u3063\u3068\u30e1\u30e2\u3002<\/p>\n<p>\u3068\u3044\u3046\u308f\u3051\u3067\u3001\u9593\u9055\u3063\u3066\u3044\u308b\u304b\u3082\u3057\u308c\u306a\u3044\u3001\u3068\u3044\u3046\u4e0d\u5b89\u306f\u3042\u3063\u305f\u3082\u306e\u306e\u3001\u5148\u65e5\u3053\u306e\u30bd\u30fc\u30b9\u3092\u4f5c\u3063\u3066\u3001\u9aa8\u4ed8\u304d\u9d8f\u8089\u306b\u3042\u308f\u305b\u305f\u3089\u3001\u5927\u30d2\u30c3\u30c8\uff01<\/p>\n<p>\u751f\u59dc\u597d\u304d\u306a\u30c6\u30ea\u30fc\u3001\u3061\u3087\u3063\u3068\u5165\u308c\u3059\u304e\u305f\u304b\u306a\u3001\u3068\u601d\u3063\u305f\u751f\u59dc\u304c\u5927\u3044\u306b\u6c17\u306b\u3044\u3063\u305f\u3088\u3046\u3067\u3001\u5225\u306b\u7528\u610f\u3057\u305f\u30b5\u30e9\u30c0\u306b\u3082\u3053\u306e\u30bd\u30fc\u30b9\u3092\u304b\u3051\u3066\u98df\u3079\u3066\u304a\u308a\u307e\u3057\u305f\uff08\u7b11\uff09\u3002<\/p>\n<p>\u751f\u59dc\u30c1\u30ea\u30bd\u30fc\u30b9\uff1a\u3000\u30b9\u30a4\u30fc\u30c8\u30c1\u30ea\u30bd\u30fc\u30b9\u3001\u91a4\u6cb9\u3001\u9162\u3001\u304a\u308d\u3057\u305f\u751f\u59dc<\/p>\n<p>\u3053\u306e\u65e5\u306f\u4e45\u3005\u306b\u79c1\u3082\u30d3\u30fc\u30eb\u3092\u98f2\u3093\u3067\u3057\u307e\u3063\u305f\u3002<\/p>\n<p>\u3056\u304f\u308d\u98a8\u5473\u306e\u30d3\u30fc\u30eb\u3001\u3068\u3044\u3046\u306e\u3002<\/p>\n<p>\u307b\u306e\u304b\u306a\u3056\u304f\u308d\u5473\u3092\u671f\u5f85\u3057\u305f\u3093\u3060\u3051\u308c\u3069\u3001\u5168\u304f\u3056\u304f\u308d\u306e\u201c\u3056\u201d\u306e\u5b57\u3082\u611f\u3058\u3089\u308c\u305a\u3001\u305d\u3053\u306f\u6b8b\u5ff5\u3002<\/p>\n<p>\u7f8e\u5473\u3057\u3044\u30d3\u30fc\u30eb\u306b\u306f\u9055\u3044\u306a\u304b\u3063\u305f\u3093\u3060\u3051\u3069\u306d\u3002\u3002\u3002<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2008\/12\/img_2104.jpg\" rel=\"lightbox[1148]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1151 aligncenter\" title=\"img_2104\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2008\/12\/img_2104-300x450.jpg\" alt=\"\" width=\"300\" height=\"450\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2008\/12\/img_2104-300x450.jpg 300w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2008\/12\/img_2104.jpg 427w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>\u5199\u771f\u3092\u30af\u30ea\u30c3\u30af\u3059\u308b\u3068\u62e1\u5927\u3055\u308c\u307e\u3059\u3002<br \/>\n\u7f8e\u5473\u3057\u305d\u3046\u3001\u3068\u601d\u3063\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002<br \/>\n\u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002<\/p>\n<p><a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" border=\"0\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chicken with Ginger Chili Sauce Dinner December 12, 2008 The idea for the sauce came from a show on Foodnetwork. Unfortunately I don&#8217;t remember the name of the show or the featured restaurant whose owner revealed the ingredients of their popular ginger chili sauce. I wrote them down quickly. I&#8217;m not 100% sure if I [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3],"tags":[],"class_list":["post-1148","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1148","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1148"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1148\/revisions"}],"predecessor-version":[{"id":15560,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1148\/revisions\/15560"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1148"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1148"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1148"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}