The sauce also works well with a whole roast chicken.

Ingredients

• 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

Method

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.