Or at least, that’s what my mom said to me on the phone once, in a (hopefully) momentary lapse of reason. So, ever since then, me and Boyfriend have tried to eat enough parsley from time to time. It all occured to me now because the parsley he bought for this dish was fresh and sweet scented and much and I really didn’t want to trash the remains, so I used up all (I even talked him into adding some of it into his famous mash potatoes!). I must add, that the recipe from which my version originates didn’t include any parsley at all.
Ginger Chicken is cooked in a casserole. Slice an onion and 25 dkg of fresh mushrooms (I used champignon, but oyster mushrooms will do fine, too). Add salt, parsley and 4-5 cm of freshly grated ginger, then grind black pepper on top of it mix all well and lay it in the casserole.
Now whiten 80 dkg of chicken breast fillet (in 5×5 cm parts) on 1 or 2 tablesoons of very hot oil or fat and spice it with salt, black pepper and freshly ground nutmeg. When it’s white (and far from being done) lay it on top of the mushrooms and pour the sauce in the casserole, too.
Now mix 3 dl of sour cream with 3 whole eggs, add salt, black pepper, nutmeg, rosemary and pour it on top of everything. Very well. Cover it and put it into the oven for 45 minutes at 180 degrees.
Then, take off the cover, grate smoked cheese as much as you wouldn’t feel ashamed of, mix is with the remaining parsley and put it on top. Now, back into the oven for another 10 minutes. Yummy!
