Sticky Mulled Wine Chicken With Ginger

Begin the process by grating your Nutmeg into a fine powder. Then crush your Garlic cloves into a fine paste. Pour your Mulled Wine into a measuring jug; top it up with your Balsamic Vinegar. Then mix in your Garlic and all of your spices and a pinch of Salt and Pepper. Give the lot a good stir. Once thoroughly mixed add the whole lot into an empty saucepan and gently bring to the boil. Once boiling reduce the heat and leave to gently simmer for 4 minutes; stirring frequently.

In the meantime chop your Chicken; Onion, and Mushrooms into smallish pieces and chuck the lot into a large Wok. Fry the mixture on a medium to high heat for 3-4 minutes until the meat is nicely browned.

Once browned it's time to add your Wine. Pour the sauce mix through a Siv straight into the Wok and give the recipe a good stir. You should now notice the meat turning a beautiful Red, and a fragrant aroma should be greeting you. Reduce to a low heat and leave to simmer for 20 mins. Again; stirring semi frequently.

While that is simmering you can begin to boil your Rice; adding in just a pinch of Turmeric for color.

Once the Rice is cooked then it's time to turn the heat right up on your chicken. Leave the chicken simmering on a high heat for 5-10 minutes more all the while stirring constantly. You should begin to notice the sauce start to thicken up as the fluids evaporate. Let it cook just long enough to create a very thick and sticky sauce and your dish is completed.

Place your rice into a bowl; add in your chicken, and give the lot a gentle stir. Tastes great with a tiny drop of Natural Yogurt and Honey on top!