Chicken and Fennel with Lemon and Ginger
Modifed from Sainsbury's Quick & Easy Chinese Meals by Roz Denny
Ingredients (serves 4)
Method
Ingredients (serves 4)
- 4 chicken breasts (with skins)
- 2 tablespoons soy sauce
- 1 lemon
- 200 ml chicken stock/wine/water
- 2 tablespoons groundnut oil
- 2 teaspoons sesame oil
- 2.5 cm (1 inch) cube fresh root ginger, cut into thin sticks
- 1 clove garlic, crushed
- 2 bulbs of fennel, sliced
Method
- Rub the chicken with the soy sauce and leave for 15 minutes.
- Pare the rind from the lemon, then cut into very thin strips. Cut the lemon in half and squeeze the juice. Mix the juice with the stock, wine and any soy sauce remaining after marinating the chicken. Set aside.
- Heat the oils in a wok, add the chicken and cook for 2 minutes, turning until browned all over. Remove and set aside.
- Add the ginger, garlic and fennel to the wok and stir-fry for 2 minutes. Return the chicken with the lemon rind.
- Pour in the blended stock, stir well, cover and simmer for 20 minutes or until chicken is tender.
- Serve with veggies (or rice/pasta for carb eating friends)
- I normally use boneless breasts as it is easier to ensure everything is cooked through without overcooking the chicken.
- It is worth making "too much" of this recipe and freezing the left overs.
- This really is a recommended favorite - even my "fussiest" friends seem to enjoy it!