|Chicken breasts||675 Gram, cut into finger-sized pieces|
|Sesame oil||4 Tablespoon|
|Fresh root ginger||50 Gram, peeled and finely sliced|
|Button mushrooms||100 Gram|
|Cornflour||2 Teaspoon, blended with 3 tablespoon water|
|Light soy sauce||1 Teaspoon|
Sprinkle the chicken with the sugar and leave to stand for 20-30 minutes.
Season with salt and pepper.
Heat the oil and fry the ginger for 1 minute.
Add the chicken pieces and cook for 3 minutes.
Stir in the water and mushrooms.
Cover and cook for a further 5 minutes, or until the chicken is tender.
Add the brandy, cornflour mixture and soy sauce.
Bring to the boil, stirring, until thickened.