| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Kerr | 4 | Servings | |
INGREDIENTS
| 1/4 | t | Extra light olive oil with a |
| dash of 1.25 ml | ||
| sesame oil | ||
| 1/4 | t | Toasted sesame oil |
| 4 | Green onions, separated into | |
| white and green | ||
| parts finely | ||
| chopped | ||
| 10 | " quarter-size" slices of | |
| fresh peeled | ||
| ginger-root | ||
| 1 | Clove garlic, peeled | |
| smashed and | ||
| chopped | ||
| 1 | c | De-alcoholised white wine |
| 236ml | ||
| 4 | 4 oz boneless chicken | |
| breasts 113gm each | ||
| with | ||
| skin | ||
| 1 | t | Extra-light olive oil, with |
| a dash of | ||
| sesame oil 5ml | ||
| 20 | oz | Bok choy, 567gm |
| 1/2 | c | De-alcoholised white wine |
| 116 ml | ||
| 1 | t | Arrowroot, 5ml mixed with |
| 2 | t | De-alcoholised white wine |
| 10ml | ||
| 4 | c | Hot cooked white rice |
| 1/4 | t | Freshly ground salt |
| 1.25ml | ||
| 1/4 | t | Freshly ground black pepper |
| 1.25ml |
INSTRUCTIONS
The Marinade: Pour the oils into a medium-sized saucepan over medium heat, add the white parts of the green onions, the ginger and garlic and cook for 3 minutes. Pour in the wine, bring to the boil, reduce the heat, cover and simmer for 5 minutes. Strain into a small bowl, pressing very lightly on the solids to extract their juices - you should have 1/4 cup. Put a flavour injector needle into the juices and draw up into the barrel. Place the chicken breasts on a large plate and inject small amounts of the juice throughout the meat. To Cook: Pour the oil into a large skillet over medium heat, add the chicken breasts skin side down, along with any excess juices that have accumulated on the plate, and fry for 10 minutes, turning every 2 minutes. Put the bok choy in a steamer and cook for 5 minutes. Transfer the cooked chicken to a plate and remove the skin. To make an easy sauce blot the skillet with a paper towel to rmove excess fat then de-glaze the pan with the wine, scraping up all the pan residues. Strain into a small bowl, stir in the arrowroot slurry, return to the skillet, bring to a boil and reduce to a glaze. Return the chicken to the blaze and turn until well coated. Cook until just heated through. To serve: Put the rice in a large bowl, sprinkle with the salt and pepper and stir in the chopped dark green parts of the green onions. Divide the chicken breasts, bok choy and rice among 4 dinner plates and spoon the excess sauce over the meat. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 640
Calories From Fat: 257
Total Fat: 29.2g
Cholesterol: 134.1mg
Sodium: 1215.1mg
Potassium: 957.9mg
Carbohydrates: 53.8g
Fiber: 5.5g
Sugar: 2.8g
Protein: 40.7g