Ginger chicken
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick butter | |
| 2 | tablespoons | Freshly grated ginger |
| 2 | Bunches scallions, chopped | |
| 1 | cup | Chicken stock |
| 4 | Whole boneless chicken | |
| Breasts, cut into bite-size | ||
| Pieces | ||
| 2 | Cans water chestnuts,drained | |
| And sliced | ||
| 1 | pounds | Fresh button mushrooms, |
| Quartered | ||
| Pepper to taste | ||
| 3 | cups | Sour cream |
| 6 | cups | Cooked brown or white rice |
| Parsley for garnish | ||
Directions
Heat butter in a wok or large skillet. Saute the ginger and scallions until the scallions are slightly wilted. Add the chicken stock and heat to near boiling. Add the chicken, reduce the heat and stir gently. Simmer until the chicken is JUST COOKED. Add the water chestnuts, mushrooms and pepper and simmer for 2 minutes, stirring gently. Add 2 cups of the sour cream and continue stirring until blended thoroughly. Keep on a very low flame. Serve over rice with a dollop of sour cream on top of each serving. Sprinkle with fresh parsley.