51.Chinese Chicken : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.


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


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.

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