Free Cooking Recipes

This dish is very simply prepared and best accompanied with pilau rice.

SERVES
30 ml/2 tbsp sunflower oil
4 chicken breasts, skinned and part-boned
(approx. 175 g/6 oz each)
5 cmi2 in root ginger, peeled and cut into tiny
matchsticks
2 medium onions, peeled and sliced
10 ml/2 tsp ground ginger
1/4 cup/60 ml/4 tbsp light soy sauce
1/4 cup/60 ml/4 tbsp dry sherry
30 ml/2 tbsp clear honey
salt and fleshly ground black pepper
3 spring onions (scallions), trimmed and finely
chopped, to garnish

Directions:

1. Heat the oil in a pan and sauté the chicken pieces until golden.
2. Add the fresh ginger and onions to the oil and saute until the onions
   soften. Stir in the ground ginger and cook for a further 2 minutes.
3. Return the chicken to the pan and cook for a minute more, then pour on the soy sauce, dry sherry and honey.
4. Cover with a tight-fitting lid and simmer for 30 minutes or until the chicken is tender.
5. Transfer the chicken and onions to a warm serving dish, Turn up the heat and boil the sauce to reduce it slightly. Season to taste.
6. Spoon the sauce over the chicken and garnish with a sprinkling of spring onions (scallions). Serve hot.