It takes about 20 minutes to prepare and...
500 g boneless chicken cut into strips
clarified butter
salt & pepper
1 onion, finely chopped
1 clove of garlic, pressed
3-4 cm of ginger, pealed and finely chopped
3 tbsp of Grand Marnier or orange juice
1.5 dl of chicken stock
1 dl sauce cream
zest of 1 orange
Dab the chicken cuts dry with a paper towel. Fry them in clarified butter, remove from the heat and season.
Sauté onions, garlic and ginger briefly. Deglaze with Grand Marnier or orange juice and chicken stock. Add cream and orange zest, bring to the boil, season.
Add the chicken and cook for 5 to 10 minutes.
As side dish, rice, pasta or grain risotto is recommended. We prefer Jasmine rice.
Yesterday, we chose a bottle of Châteauneuf-du-Pape to accompany the dish. Wines from Châteauneuf-du-Pape are blends of up to 13 varieties. However, our Domaine La Barroche Fiancée 2004 is equally made of 100 year-old Grenache and young Syrah. The wine is an alliance of opposites, the fusion of masculine and feminine, a blend of power and finesse, yin and yang.
2 comments:
Yumm,this sounds delish, I do something with lemon,chicken and ginger in a very similar way
As for the wine, I always have to think of the old Swiss film 'Bäckerei Zürrer' when Emil Hegetschwiler goes down to the cellar to fetch another bottle of ,as he says, Chateu Neuf du Papperlappapp,always makes me smile:)
oh your dishes look incredible! And the wines too!
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