Chicken with Ginger

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

is tender.

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.

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