I didn't have any ginger due to bad planning and had to sub in cinnamon and ground cloves. Can work in a pinch but doesn't quite work for this. Get ginger for sure. The call for a full onion seems borderline overkill, had 3/4 of an onion and it seemed too much both in the marinade and while cooking itself. Might look into subbing raw honey for the sugar and adding more chicken. The single, roughly 7oz, trimmed from the bone thigh didn't seem like enough after it was done cooking. So, half a yellow onion, double up on the thighs if on bone and has skin still (trimmed), and actually put ginger in for next time.
Meant to be cooked inside of a cast iron skillet. Place on bottom rack of oven as close to the heating element as possible otherwise it will be undercooked.
I made this with some Chicken-Apple sausages that had extra spices in them rather than what was originally called for. The flavors clashed a bit. Could probably balance it out with some soy sauce or other kind of add-in.
I've made this a couple of times. Definitely eat them within a week or flat-out freeze them and thaw out the night before in the fridge otherwise they will go bad/mold. Should also be noted that the original recipe calls for a large chunk of your daily sodium (1,153 mg) per sandwich. Can probably cut down to 1/8 tsp salt if you're concerned about that. Definitely blend the eggs and cottage cheese in a pitcher-style blender for smooth scramble egg mix. Watch the pancake batter as it may need more water if it's too thick as it won't divide up quite right and you'll be left over with a patty/omelet or two.
Recipes
Journal
Shopping
