| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Kerr | 4 | servings | |
INGREDIENTS
| 1/4 | ts | Extra light olive oil with a dash of; (1.25 ml) |
| ; sesame oil | ||
| 1/4 | ts | 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 | ts | 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 | ts | Arrowroot; (5ml) mixed with |
| 2 | ts | De-alcoholised white wine; (10ml) |
| 4 | c | Hot cooked white rice |
| 1/4 | ts | Freshly ground salt; (1.25ml) |
| 1/4 | ts | Freshly ground black pepper; (1.25ml) |
INSTRUCTIONS
GINGER-GARLIC MARINADE CHICKEN 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.
A Message from our Provider:
“Our God is an *_AWESOME_* God!”