The Anonymous Widower

Spring Onion Chicken

The basis for this recipe comes from Group Recipes, although I’ve modified it slightly to make it gluten-free.

The ingredients were.

• 2 chicken breasts
• 2 tablespoons of gluten-free soy sauce – I used Life from MH Foods.
• 3 stalks of spring onion
• some root ginger, peeled and finely chopped
• a clove of garlic, crushed
• 1 tablespoon of dry sherry
• 2 teaspoons of Demerara sugar
• 1/4 cup of chicken stock

The original used rice wine, but I substituted dry sherry as I had a bottle to get rid of.  Does anybody drink sherry these days?

The method was as follows.

1. Cut the chicken into pieces. Marinate with dark soy sauce and set aside for about 15 minutes.
2. Heat up 2 tbsp of vegetable oil in a wok.  I used a large flat frying pan, as AGAs don’t do woks well.  While doing so, cut spring onion in the bias into one and a half inch pieces.  Finely chop the ginger.
3. Stir fry the garlic and chicken until chicken changes colour.  Set aside on a hot plate.
4. Stir fry the ginger and spring onions until fragrant.  Add chicken, sherry, sugar and chicken stock.  Mix well, cover and allow to braise over low heat for about 10 minutes.

I served it with rice.

February 2, 2010 - Posted by AnonW | Food | Chicken, Recipe