Ginger Chicken
Ingredients
| 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 |
Preparation
- Thinly slice the bamboo shoots and marinate in a little light soy sauce.
- Slice chicken into chunky fingers.
- Chop the onion.
- Deseed and slice the pepper.
- Slice the mushrooms.
Cooking
- Heat the oil in a pan and fry the chicken and onion for 10 min until the chicken is golden.
- Stir in the stock cube with 100 ml water, soy sauce, sherry, ginger, flour, red pepper and seasoning.
- Bring to the boil, cover, and simmer for 15 min, stirring occasionally to prevent sticking.
- Add the mushrooms and bamboo shoots and cook for 5 min or until the chicken is fully cooked.
Serving
- Serve with rice and peas.
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