Ginger chicken.


1lb raw chicken breast (cut into finger sized pieces.)

1 teaspoon sugar

salt and pepper

4 tablespoons sesame oil.

a 3 inch piece of fresh root ginger (peeled and finely sliced along the grain into pieces about the same length but half the thickness of a match)

half a cup of cold water

4 oz button mushrooms

2 tablespoons of brandy or good cooking sherry

2 teaspoons cornflour blended with 3 tablespoons of cold water

1 teaspoon light soy sauce


Sprinkle the chicken pieces with the sugar and leave to stand for 20-30 minutes. Season with salt and pepper. Heat the oil in your frying pan or wok and fry the ginger for 1 minute. Add the chicken pieces and cook for 3 minutes. Stir in the water and the mushrooms. Cover and simmer for a further 5 minutes. Add the brandy, cornflour mixture and soy sauce. Bring to the boil, stirring, until thickened. Serve at once on a nest of plain boiled rice.

This is a delicious little meal that is an excellent pick-me-up when you are feeling a bit out of sorts or off your food. Fresh root ginger must be used. 

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