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Ginger chicken
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| Artist: |
_ |
| Categories: |
Chicken, Ginger, Herbs & Spices, Poultry |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| | Stick butter | | 2
| tbsp | Freshly grated ginger | | 2
| | Bunches scallions, chopped | | 1
| cup | Chicken stock | | 4
| | Whole boneless chicken | | | Breasts, cut into bite-size | | | Pieces | | 2
| | Cans water chestnuts, drained | | | And sliced | | 1
| lbs | Fresh button mushrooms | | | Quartered | | | Pepper to taste | | 3
| cup | Sour cream | | 6
| cup | Cooked brown or white rice | | | Parsley for garnish |
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Procedures:
| 1 | Heat butter in a wok or large skillet. | | 2 | Saute the ginger and scallions until the scallions are slightly wilted. | | 3 | Add the chicken stock and heat to near boiling. | | 4 | Add the chicken, reduce the heat and stir gently. | | 5 | Simmer until the chicken is just cooked. | | 6 | Add the water chestnuts, mushrooms and pepper and simmer for 2 minutes, stirring gently. | | 7 | Add 2 cups of the sour cream and continue stirring until blended thoroughly. | | 8 | Keep on a very low flame. | | 9 | Serve over rice with a dollop of sour cream on top of each serving. | | 10 | Sprinkle with fresh parsley. |
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