| 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.
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