4 medium, boneless, skinless chicken breast halves
2 (1 ounce) pieces ginger root, divided
salt and pepper to taste
1 clove garlic, peeled and minced
2 cloves garlic
salt to taste
1/3 cup water
Generously coat meat in 2-quart saucepan because of water -- may stick; remove from heat.
Return pan to heat and add tablespoon ginger root, 1 tablespoon salt and 1/2 cup water. Cover; simmer for 20 minutes.