Spoon the ginger syrup
and the grated ginger over the chicken and bake it in the oven at 200
degrees for half an hour. In the meantime, fry the onion and garlic
for a few minutes, add the wine and cook until it is reduced till half.
Take the chicken out of the oven and add the remaining ginger syrup
and juices to the onion-wine mixture, reduce a little By cooking.
Take it off the heat and add the yogurt. Chop the preserved ginger.
Pour the sauce over the chicken, distribute the preserved ginger and
the green onions over the sauce.
Bring 7 dl of water
to the boil, add the chicken fillet, cook 5 minutes, close the pan,
turn off the heat and let the chicken stand for 25 minutes. Cut into
stripes and mix with the other ingredients. Cool in the fridge for half
This recipe was prepared
by our Scottish friend Vivien for a
DOGS party where
golfers regularly meet.