Chicken with Ginger and Spring Onions
This dish is by Andrew Nutter. It's a fusion chicken recipe which combines classic Chinese flavourings, ginger and spring onion, with a rich cream sauce.
- 3 tablespoon olive oil
- 4 chicken breasts, about 175g each
- 1 bunch spring onions, plus extra for sauce
- 2.5 cm ginger, chopped. Plus extra for sauce
- 2 tablespoon olive oil
- 2 large baking potatoes, diced
- 225g mangetout
- 1 clove garlic
- 125 ml dry white wine
- 125 ml chicken stock
- 125 ml whipping cream
- black pepper
- Preheat oven to 170º C/gas 3.
- Heat 2 tablespoons of the olive oil in a large frying pan over a moderate heat. Add the chicken breasts and fry until they are golden brown on the outside but still pink in the centre.
- Remove the breasts and place on a plate to cool.
- Add the remaining olive oil to the pan, heat through and add the onions and ginger. Gently fry for 5 minutes until they have softened but not coloured. Remove the pan from the heat and season lightly with salt and freshly ground pepper.
- Using a sharp knife make four oblique cuts evenly spaced to the centre of each breast. Push a little of the onion and ginger mixture into each cut.
- Transfer the chicken to a foil-lined baking tray and bake for a further 10 minutes until cooked through.
- Meanwhile, prepare the vegetables. Heat the olive oil in a frying-pan and fry the diced potato, stirring often, until golden brown.
- Add the garlic and mangetout and fry for a minute. Cover and keep warm.
- Meanwhile, make the sauce. Heat the wine in a saucepan, bring to the boil and reduce by half.
- Add the chicken stock and reduce by half again before stirring in the cream, ginger and the spring onions. Bring the mixture to a simmer and season with salt and freshly ground pepper.
- Serve each breast on a bed of the pan-fried vegetables with the sauce spooned over the chicken.