A simple yet elegantly rich dish, Chicken with Ginger can be served on a bed of cooked rice and accompanied by a green
vegetable. Chilled lager would go well with this dish, or, if a wine is preferred, a light Alsatian Sylvaner.
4 chicken quarters 2 teaspoon salt 2- teaspoon black pepper 4 oz. butter
1 garlic clove, finely chopped
10 fl. oz. chicken stock
2 pieces preserved ginger, chopped
2 teaspoons lemon juice
1 tablespoon cornflour
3 tablespoons cold water
2 tablespoons chopped parsley
On a chopping board, rub the chicken pieces with salt and pepper.
In a large frying-pan melt the butter over moderate heat. When the foam subsides add the chicken pieces. Cook them for 5
to 7 minutes on each side until golden brown.
Reduce the heat to low. Add the garlic
-j, to the pan and stir in the stock. Cover the pan and cook the chicken for about 30 to 35 minutes or until the chicken
Transfer the chicken to a warmed serving dish and cover with aluminium foil to keep it warm. Mix the chopped ginger and lemon juice into the juices in the pan. Cook very gently for about 1 minute.
In a teacup, mix together the cornflour and water to form a smooth paste. Add this paste to the mixture in the pan, stirring until it dissolves and the sauce thickens. Add the parsley.
Return the chicken to the frying-pan and cook for a further 5-8 minutes.
Transfer the chicken to a warmed serving dish and serve immediately.