Ginger Recipe of Chicken

Furthermore, as chicken becomes more and more a part of the world’s diet, From the symbolic 'healthiness' of white meat comes an underside of the industry that prepares chicken in unhealthy ways (deep-fried, battered). What are the implications of chicken preparation onand rising obesity in the West and around the world? And how have the industrial methods of chicken production affected conceptions of the 'healthiness' of chicken around the world? The recent example in Russia of a ban on U.S. chicken imports due to the perceived 'toxicity' of antibiotics and chemicals in the broilers imported from the U.S. may be an indicator of sentiment more wide spread and represented an unexpected consequence of globalization for the poultry industry.

Ingredients

Cooked & shredded Chicken 500 gms

Dried Mushrooms 4 nos,

Finely chopped onion 1 no,

Chicken Stock ¼ ltr,

Soya Sauce ¾ cup,

Fresh ginger,finely chopped 1 tbsp,

Garlic clove, crushed 1 no,

Vinegar 4 tbsp,

Sugar 1 tsp,

Cornflour 1 tbsp,

Sherry 1 tbsp,

Tomato puree 1 tsp,

Pepper and Salt To taste

Method

Put the Soya sauce, onion, ginger, garlic, vinegar, sugar, tomato puree, salt and pepper in a saucepan. Bring to a boil and simmer for 2 minutes. Soak the dried mushrooms in warm water for half an hour. Then drain, rinse and cut into thin slices.

Heat the oil in a saucepan and add the chicken shreds. Cook for 3-4 minutes. Add the stock and the Soya sauce mixture, together with the cornflour mixed with sherry, to the chicken. Add the mushrooms and cook till sauce thickens slightly.

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