Wednesday, April 4, 2012

Chicken with Ginger and Green Onions

This dish is adapted from the beef version, which is often served on a hotplate. I made a stirfried version with chicken, and added brandy (XO Cognac) in addition to Chinese cooking wine. The aroma of the cognac totally elevated the dish into a sophisticated and fragrant dish. Everyone should try this. It works very well with fish filets and beef too!

This recipe has been moved to the new Emylogues. Visit the new blog with more recipes here!

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