"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken in Ginger Sauce Recipe

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This recipe for Chicken in Ginger Sauce, by , is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

International Women's Club of Bishkek
Added: Monday, May 4, 2009


Four -6 OZ boneless chicken
breasts (fillets), skinned
2 tablespoons vegetable oil
6 spring onions, finely chopped
3 cloves garlic, crushed
2 in. piece fresh root ginger,grated
1 teaspoon ground cumin
2 teaspoons (Garam Masala, salt and pepper
3 teaspoons lemon juice
6 tablespoons hot water
parsley springs and lemons slices, to

Wash chicken, pat dry with absorbent kitchen paper and slice
thinly. Heat oil in large frying pan, add onions and fry for 2-3
minutes, stirring, to soften. You can substitute broth for the oil if
you want.
remove from pan with a slotted spoon. Put chicken in pan and fry
over a high heat, stirring frequently, for about 5 minutes or until
browned all over. *Or you may cover chicken with egg white (2)
slightly beaten and soaked for 10 minutes and then fry over lower
Stir in garlic, ginger, cumin and garam masala and season with salt
and pepper. Cook for 1 minute, then stir in onions, lemon juice and
water. Cover and cook over a low heat for about 10 minutes or
until chicken is tender, serve hot, garnished with parsley and




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