The history of Ginger goes back over 5000 years when the Indians and ancient Chinese considered it a tonic root for all ailments. While Ginger originated in Southeast Asia, it has a long history of being cultivated in other countries. At an early date it was exported to Ancient Rome from India. It was used extensively by the Romans, but almost disappeared from the pantry when the Roman Empire fell. After the end of the Roman Empire, the Arabs took control of the spice trade from the east. Ginger became quite costly like many other spices. In medieval times it was commonly imported in a preserved form and used to make sweets.
Preparation: About 20 min.
Cooking time: About 45 min.
Not suitable for freezing
1 large chicken (900-1000 g / 1,9-2,2 lb)
1 garlic clove
1/ 2 – 1 tsp grated ginger
3 tablespoons butter / oil
about 50 g [1,75 oz] fresh ginger
or 1 piece of pickled ginger
1 green bell pepper
1-2 dl [0,2-0,4 pt] chicken broth
 Cut the chicken into eight pieces and wipe them well with a clean cloth. Rub the pieces with salt, pepper and crushed garlic and sprinkle them with a little ginger.
 Warm butter or oil in a wide sauce pan with high edges and brown the chicken pieces on all sides. Peel the fresh ginger and cut into thin slices or finely chop the pickled ginger. Wash and clean the bell pepper and cut it into thin strips. Peel the tomatoes and cut them in four. Put ginger and vegetables in the sauce pan.
 Pour in the broth and let it all simmer under lid until the meat is tender. If needed add some more broth. Turn the chicken pieces often. Remove the lid for the last 10-15 minutes of the cooking time.
Serve straight from the sauce pan with boiled noodles mixed with garlic butter and a mixed green salad.