Chinese Chicken Recipe: Gluten-free
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serves 2
2 chicken breasts
For the marinade:
piece of root ginger
pinch salt
pinch black pepper
1 teaspoon sugar
1 teaspoon cornflour
2 teaspoon dry sherry
2 tablespoons olive oil
For the sauce:
2 tablespoons olive oil
2 cloves garlic, peeled and crushed
2 shallots, peeled and sliced
1/2 teaspoon sesame oil
2 slices root ginger
1 medium carrot, peeled and sliced thinly
3 oz or 75 g canned bamboo shoots, sliced
2 fl oz or 60 ml chicken stock
2 further teaspoons cornflour dissolved in 2 tablespoons cold water
Instructions:
Slice and liquidise the root ginger (reserve2 slices for the sauce)
• Extract the ginger juice and discard the fibre.
• Cut the chicken into thin slices.
• Mix the sliced chicken with the ginger juice, cornflour, salt, pepper and sherry and leave to marinade for 30 minutes.
• Fry the chicken in a heavy bottomed frying pan in a little oil until almost cooked, then put to one side.
• Add another 2 tablespoons of oil to the pan. Add the carrot, garlic, shallots, slices of ginger and sesame oil and simmer gently until the carrot is almost cooked and the shallots translucent.
• Add the stock, the cornflour in cold water, the sliced bamboo shoots and the cooked chicken.
• Bring back to the simmer and stir until the sauce is thickened, translucent, and the chicken cooked.
• Serve hot with rice.
Copyright Peter Thomson 2012-May-20
