Ginger Chicken


1 tbspn oil ½ red pepper
1 chicken breast 1 chicken stock cube
1 tspn plain flour 1 tbspn soy sauce
1 ½ tspn ground ginger 1 tbspn medium dry sherry
125 gm onion (prepared weight) 75 gm mushrooms
70 gm bamboo shoots Freshly ground black pepper



  1. Heat the oil in a pan and fry the chicken and onion for 10 min until the chicken is golden.
  2. Stir in the stock cube with 100 ml water, soy sauce, sherry, ginger, flour, red pepper and seasoning.
  3. Bring to the boil, cover, and simmer for 15 min, stirring occasionally to prevent sticking.
  4. Add the mushrooms and bamboo shoots and cook for 5 min or until the chicken is fully cooked.


  1. Serve with rice and peas.
The preparation stage
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Enlarge image

The finished meal