This is best served with spring onion sauce.
Chicken stock - 2 cups (500 ml)
Fresh ginger, thinly sliced - 3 X 2 cm
Garlic clove - thinly sliced
Chicken breast fillets, skin removed - 4
Thinly sliced spring onions - 2 tablespoons
Finely chopped fresh ginger - 2 teaspoons
Soy sauce - 2 tablespoons
Peanut oil - 2 tablespoons
Sesami oil 1/2 teaspoon
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