Coriander chicken

Coriander chicken

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 Chinese white chicken
6 spring onions
2.5 cm piece fresh ginger
2 tablespoons toasted sesame seeds
1 cup carefully picked fresh coriander sprigs
2 tablespoons light vegetable oil
1 teaspoon sesame oil
3 tablespoons light soy sauce

Method

  1. Prepare and chop Chinese white chicken, and arrange on serving plate. Cut the spring onions into 2.5 cm lengths, including some of the green tops, then cut the lengths into thin shreds. Slice the ginger lengthwise and cut it into thin shreds. Scatter the prepared spring onions, ginger, sesame seeds and coriander sprigs over the chopped white chicken. Just before serving, heat oils and, when smoking, pour evenly over the chicken. Sprinkle with soy and serve with steamed rice.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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