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Chicken with ginger and basil hollandaise

  • 6-8
Chicken with ginger and basil hollandaise

The sauce also works well with a whole roast chicken.


  • 8 pieces crystallised ginger
  • ¼ cup sherry
  • 1 tablespoon caster sugar
  • 6-8 single chicken breasts
  • 1 tablespoon butter
  • 1 tablespoon oil
  • Ginger and basil hollandaise
  • ¼ onion, peeled and finely diced
  • 6 tablespoons white wine vinegar
  • 8-10 peppercorns
  • ½ bayleaf
  • 4 egg yolks
  • 150 grams very soft, but not melted, unsalted butter
  • ½-1 teaspoon minced ginger
  • ¼ cup chopped fresh basil


  1. Finely chop ginger and mix with the sherry and caster sugar.
  2. Remove skin from chicken. Place chicken and sherry mixture into a glass dish. Marinate for 4 hours, turning once.
  3. Heat the butter and oil in a large frying pan and cook the chicken for 10-12 minutes over a moderate heat.
  4. Serve sliced, with the Ginger and Basil Hollandaise.
  5. Ginger and Basil Hollandaise
  6. In a saucepan, put the onion, wine vinegar, peppercorns, a few sprigs of parsley and bayleaf. Simmer until the mixture has reduced to 1 tablespoon.
  7. Strain the flavoured vinegar into the top of a double boiler or Pyrex bowl. Have the water beneath at a gentle simmer. Add the egg yolks to the vinegar and whisk for 1 minute.
  8. Slowly whisk in softened butter, about 1 heaped teaspoon at a time, whisking each addition thoroughly.
  9. Add the ginger and basil. Season with salt, pepper and lemon juice and serve immediately with fresh vegies.

Cooks Tips

- This sauce does not keep well. You can make it about 1 hour in advance, but keep it in a warm spot.

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