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.

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