This is a beauty from the one and only, fail-safe Delia Smith.
4 chicken breasts
4 pieces of preserved stem ginger, finely chopped
4 tbsp preserved stem ginger syrup (from the jar)
2 tsp grated fresh root ginger
2 tbsp groundnut or other flavorless oil
1 large onion, chopped small
2 cloves garlic, crushed
a knob of butter (a piece about the size of your thumb pad, not your knob!)
4 fl oz (120 ml) dry white wine or dry cider
2 tbsp plain yoghurt, Greek preferably
4 scallions, finely sliced on the diagonal
salt and freshly milled black pepper
Preheat the oven to 375 F
Start off by heating the oil in a medium saucepan and soften the onion and garlic for about 5 minutes.
Meanwhile, place the chicken breasts in a medium roasting pan. Then pierce the chicken with a skewer or small sharp knife in several places, this is to allow the ginger to seep down inside. Now spoon the ginger syrup over the chicken, rubbing it in with your hands. Next, sprinkle the grated root ginger over and rub that in as well. Season the chicken with salt and pepper, then pour the onion, garlic and oil from the saucepan over it, place a small knob of butter on top of each one.
Bake the chicken in the oven for about 25 minutes, basting it with the juices about halfway through. When it’s cooked, remove it to a warmed serving plate and place the roasting pan over direct medium heat.
Add the wine (or cider) and chopped stem ginger, stir and let it bubble down to a syrupy sauce. Then, off the heat, stir in the yoghurt.
Pour the sauce over the chicken and sprinkle with the scallions.