Saturday, March 2, 2013

Chicken Breasts with Ginger

Friday, 8th February 2013
The Low-Fat Gourmet, p51. The recipe says wrap the breasts loosely in foil with a sauce of onion, ginger, garlic, soy, sherry and concentrated apple juice. I used normal apple juice and a spoonful of plum puree and, because I had no foil big enough, just a normal covered dish. I also omitted the 24 hours marinading due to bad planning. Came out nicely enough, if nothing special. The tiny Thai asparagus, boiled for a minute and tossed in sesame oil, where the best bit.

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