Email to Rita Flynn      

Recipe Categories: shugga's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES CHILDRENMEALS COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT HOLIDAYfOODS HungryGirl LOWCARBOHYDRATE LOWFAT MainCourseMeal MARINADES MEATS MUFFINS PASTA POTPOURRI POULTRY PRESSURECOOKER RELISHES RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS THESOUTHBEACHDIET VEGETABLES VEGETARIAN WeightWatchers

Dom's Ginger Chicken




Source of Recipe


Dom DeLuise


Recipe Introduction


I like to serve this dish for company. Don't worry about the ginger taste being too strong and taking over. The sour cream puts the ginger in it's place, and it's a marriage made in heaven.



List of Ingredients




1 stick of butter (¼ pound)
2 tablespoons freshly grated ginger
2 bunches scalions, chopped
1 cup chicken stock
4 whole boneless chicken breasts, cut into bite-sized pieces
2 cans water chestnuts, drained and sliced
1 pound fresh button mushrooms, quartered
pepper to taste
3 cups sour cream
6 cups cooked brown or white rice
chopped parsley, for garnish

Recipe



Heat butter in a wok or large skillet. Sauté 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, mushroom 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 looooow flame. Serve over rice with a dollop of sour cream on top of each serving. Sprinkle with fresh parsley.

Serves 8 to 10

From Eat This page 152