COLD GINGER CHICKEN

Cold Ginger Chicken image

This recipe is an island favorite and can be eaten as a meal or as an appetizer. I love the "bite" from the green onions and cilantro. Cut the chopping time by adding the sauce ingredients to a blender or food processor and use deboned chicken cut into pieces if you cannot chop through the bone.

Provided by toninalani

Categories Whole Chicken

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 11

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Ingredients

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.

*** Explore more Cold Ginger Chicken Recipes »

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