Best Pau Hana Hot Chicken With Cold Ginger Sauce Recipes

Cold Ginger Chicken image

Provided by toninalani

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 11

1 inch gingerroot, peeled and roughly sliced
1 tablespoon garlic, roughly chopped
3 lbs whole chickens, washed and cleaned
6 -8 cups water
1 cup green onion, finely chopped
1/2 cup fresh cilantro, finely chopped (Chinese parsley)
1/2 cup fresh ginger, finely chopped
1 teaspoon garlic, finely chopped
1/2 cup canola oil
1 1/2 teaspoons sea salt
1/4 teaspoon pepper

Steps:

Boiled Chicken:.
Fill a large pot with water and add the whole chicken, sliced ginger root, and chopped garlic.
Bring chicken to a boil and reduce heat to medium for a slow, rolling boil for 30 - 40 minutes.
Remove from heat and after chicken cools, chop chicken, including bones, to approximately 3" pieces.
Cool chicken in refrigerator for 2 hours.
Green Onion Sauce:.
Combine sauce ingredients, mix well, and refrigerate for 2 hours.
When ready to serve, pour cold sauce over cold chicken pieces.

Pau Hana Hot Chicken with Cold Ginger Sauce Recipe image

Provided by ShazInNV

Number Of Ingredients 14

2 cups water
1/2 cup chopped fresh cilantro
1-inch piece fresh ginger, peeled and crushed
1/2 teaspoon salt
6 boneless, skinless chicken breast halves
Cold Ginger Sauce (below)
Cold Ginger Sauce (makes 1/2 cup)
2 Tablespoons granulated sugar
1/3 cup lemon juice
2 Tablespoons soy sauce
1 Tablespoon peeled and finely grated fresh ginger
3 Tablespoons sherry
3 Tablespoons chopped scallions or green onions
3 Tablespoons chopped fresh cilantro

Steps:

In a medium saucepan, combine the water, cilantro, ginger, and salt. Bring to a boil and add the chicken; reduce heat and simmer for 6 to 8 minutes, or until tender. Remove chicken from water. Cut into 1-inch strips and arrange on a platter. Top with cold ginger sauce. For Cold Ginger Sauce: Mix sugar and lemon juice until sugar dissolves. Add soy sauce, ginger, sherry, green onion, and cilantro. Let stand for 1 hour, covered in refrigerator.