• 600 GRAM CHICKEN FILLET
• 4 PIECES PRESERVED GINGER WITH SYRUP
• PIECE OF GINGERROOT, grated
• 1 ONION, chopped
• 2 CL GARLIC, mashed
• 50 GRAM BUTTER
• 1 CUP WHITE WINE
• GREEN ONIONS, chopped
• 1/2 CUP YOGURT

• 600 GRAM CHICKEN FILLET
• 70 GRAM RAISINS
• 1 MANGO, peeled and cut
• 75 GRAM MAYONNAISE
• 1 TSP CURRY POWDER
• 1 TSP LEMON JUICE
• 50 GRAM CASHEW NUTS

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 more 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 an hour.