Cold Ginger Chicken

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.

• Ready In: 1 hr
• Serves: 2-4

Ingredients

• Chicken

• 1  inch gingerroot, peeled and roughly sliced
• 1  tablespoon garlic, roughly chopped
• 3  lbs whole chickens, washed and cleaned
• 6 -8  cups water

• Sauce

• 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

Directions

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