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Medium
By Peter Brears
Published 2008
Remove the meat from the chicken, and cut into cubes.
Stew the wine, chicken and spices (except the ginger) in the stock for 5 minutes
Scald the breadcrumbs with the hot liquid from the pan, stir, rub through a sieve, and return to the chicken in the pan, and simmer while stirring for a further 5 minutes.
Stir in the vinegar and ginger, and serve.