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.