Ingredients
| 6 |
chicken breasts |
| 200 ml |
FAIRTRADE white wine |
| 75 ml |
soy sauce |
| 2 cm |
root ginger |
| a little |
cooking oil |
| 200 gm |
beansprouts |
| 3 sticks |
celery |
| 15 ml |
sesame seeds |
| half |
crisp lettuce |
| 100 gm |
FAIRTRADE chopped almonds |
|
Method
Preparation
Dice the chicken into bite sized pieces.
Grate the ginger through the finest grating you can manage.
Mix together 100 ml of the wine, the soy and the ginger and add the chicken.
Turn the chicken over so that all pieces are coated in the marinade. Leave overnight.
Wash and shred the lettuce.
Wash and chop fine the celery.
Cooking
Reserving the marinade juices, brown the chicken in a pan over a medium heat.
Once browned, add a further 100 ml of wine and the remaining marinade juices. Bring to the boil and simmer for about 20 minutes.
(Slice a piece of chicken to see if it is cooked through, if yes, then it is finished cooking).
Allow the chicken to cool.
Mix together the beansprouts, celery, sesame seeds, lettuce and almonds.
Add to the chicken and mix thoroughly.
Check the seasoning and serve.
To serve
Serve as a salad main course, or a chicken side dish.
Variation
1) use 5 ml ground ginger if fresh roots are not available.
2) Substitute a yellow capsicum for the beansprouts.
3) Use dry sherry or sake in place of the marinade wine.
|
