Chicken Breasts with Stem Ginger Sauce
Preserved stem ginger is a wonderful storecupboard standby and I always have a jar of it handy.
It keeps indefinitely so it doesn't matter if you don't use it often and there's never any waste. This is good served with a mixed salad of watercress, rocket and baby spinach
This recipe is from The Delia Collection: Chicken. Serves 4
Start off by heating the oil in a medium saucepan and soften the onion and garlic for about 5 minutes.
Meanwhile, place the chicken breasts in a medium roasting tin. Then pierce the chicken with a skewer or small sharp knife in several places, this is to allow the ginger to seep down inside. Now spoon the ginger syrup over the chicken, rubbing it in with your hands. Next, sprinkle the grated root ginger over and rub that in as well. Season the chicken with salt and pepper, then pour the onion, garlic and oil from the saucepan over it, place a small knob of butter on top of each one.
Bake the chicken in the oven for about 25 minutes, basting it with the juices about halfway through. When it's cooked, remove it to a warmed serving plate and place the tin over direct medium heat. Add the wine (or cider) and chopped stem ginger, stir and let it bubble down to a syrupy sauce. Then, off the heat, stir in the yoghurt. Pour the sauce over the chicken and sprinkle with the spring onions.
Pre-heat the oven to gas mark 5, 375°F (190°G).