Name: Chicken with Fresh Ginger And Spring Onions
Ingredients: 3 tb Olive oil; 4 175 g; (6oz) chicken; ; breasts with skin; ; on; 1 bn Spring onion; trimmed and finely; ; chopped; 2 1/2 Cm; (1 inch) cube fresh; ; ginger, peeled and; Finely chopped; Salt and freshly ground black pepper; 2 lg Baking potatoes; peeled; 2 tb Olive oil; 1 Clove garlic; peeled and finely; ; chopped; 225 g Mangetout; (8oz); 125 ml Dry white wine; (4fl oz); 125 ml Chicken stock; (4fl oz); 125 ml Whipping cream; (4fl oz); 2 1/2 Cm; (1 inch) cube fresh; ; ginger; 1 bn Spring onion; trimmed and finely; ; chopped

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Food networ, Food8	4	servings

INGREDIENTS

3	tb	Olive oil
4		175 g; (6oz) chicken
		; breasts with skin
		; on
1	bn	Spring onion; trimmed and finely
		; chopped
2 1/2		Cm; (1 inch) cube fresh
		; ginger, peeled and
		Finely chopped
		Salt and freshly ground black pepper
2	lg	Baking potatoes; peeled
2	tb	Olive oil
1		Clove garlic; peeled and finely
		; chopped
225	g	Mangetout; (8oz)
125	ml	Dry white wine; (4fl oz)
125	ml	Chicken stock; (4fl oz)
125	ml	Whipping cream; (4fl oz)
2 1/2		Cm; (1 inch) cube fresh
		; ginger
1	bn	Spring onion; trimmed and finely
		; chopped

INSTRUCTIONS

FOR STIR FRIED VEGETABLES
FOR THE SAUCE
Preheat the oven to 160&deg;C/325&deg;F/gas mark 3/fan oven 140&deg;C.
Heat 2 tbsp of the oil in a frying pan over a moderate to high heat
and cook the chicken breasts just until they are golden brown outside
but still raw in the centre. Remove them to a plate and leave them to
cool a little.
Add another tbsp of oil to the pan, then stir in the onions and
ginger. Gently fry for 5 minutes, until they have softened but not
coloured. Remove the pan from the heat and season lightly.
Using a sharp knife, make 4 oblique cuts, evenly spaced to the centre
of each chicken breast. Push a little of the onions and ginger
mixture into each cut so that the flavours penetrate well into the
meat. Transfer the chicken to a foil.lined baking tray and bake for a
further 10 to 12 minutes, or until it is cooked through.
Meanwhile, dice the potatoes in 1cm (1/2inch) pieces and then dry on
kitchen paper. Heat the oil in a frying pan and saut. the diced potato
until it is golden brown and tender. Add the garlic and mangetout and
continue to saut. for a minute or two. Cover and keep warm.
For the sauce: Pour the wine into a small pan and reduce it by half.
Add the chicken stock and reduce by half again before stirring in the
cream, ginger and the spring onions. Bring the mixture to a simmer
and season to taste.
Serve each chicken breast on a bed of the stir.fried vegetables with
the sauce spooned over the chicken.
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