Free Food Recipes

Ingredients

• 225-350 g (1/2-3/4 lb) chicken breast
• 2 dozen sea clams
• 3 slices root ginger
• 7 ml (1/2 tablespoon) salt
• vegetable oil for deep-frying
• 2 stalks spring onion
• 22 ml (1 1/2 tablespoons) lard (use oil if not available)
• 45 ml (3 tablespoons) red wine sediment paste
• 10 ml (2 teaspoons) sugar
• 30 ml (2 tablespoons) dry sherry
• 15 ml (1 tablespoon) soy sauce
• 15 ml (1 tablespoon) corn flour blended in 75 ml (5 tablespoons) stock

Serve 6

** Free Food Recipes **

Method:

1. Cut the chicken breast into small, thin slices. Clean the clams, arid pour a kettleful of boiling water over them. When the shells open remove the clam meat. Chop the ginger finely.

2. Apply the salt, ginger and 15 ml (1 tablespoon) oil to the chicken and clam meat, and rub the mixture in evenly. Leave to season for 15 minutes. Cut the spring onions into small sections.

3. Heat the oil in the deep-fryer, or in a large frying pan if shallow-frying. Add the chicken and clams, fry gently for 1 1/2 minutes, and drain.

4. Heat the lard in a frying pan. Add the chopped spring onions. Stir few times, add the wine sediment paste, sugar, sherry, soy sauce and corn flour-stock mixture. Stir quickly until well mixed.

5. As soon as the sauce thickens, add the clams and chicken pieces. Stir them together over a high heat for 45 seconds, and serve immediately in a well-heated dish.