John's Recipe of the Month

Ginger Chicken

• 4 - chicken supremes (skinned and wing bones removed)
• 2 tbs fresh ginger (peeled and chopped)
• 1 clove garlic (chopped)
• 1 tbs soft brown sugar
• 1 tbs light soy sauce
• 1 tbs creamed white balsamic vinegar
• 200 ml dry white wine
• 2-3 tbs tournesol oil

Makes about 4 portions

1 Mix the soy sauce, balsamic, garlic, ginger, white wine and brown sugar in a large bowl.

2 Put the chicken in to the mixture and allow to marinade for around and hour.

3 In a large solid based frying pan or wok heat the oil, remove the chicken from the marinade and fry in the oil until evenly browned, turning to prevent burning.

4 Carefully pour the marinade over the chicken, reduce the heat to simmering and cook for around 15 minutes or until the chicken is cooked.

5 Serve with brown rice.