Cold Ginger Chicken

Submitted by toninalani

"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: 1hr
• Ingredients: 11
• 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.

Reviews

[marisk]

I was looking for something on the cool side to have for dinner tonight. I've only had this in restaurants and thought I'd give it a try. Other than using boneless, skinless chicken I followed the easy to follow instructions exactly as written. Hehehe, I won't have to get this from the restaurant anymore as I will be making it again ... using whole chicken! Mahalo!

 

[GingerlyJ]

I love the ginger bite too, but it was a little strong. nxt time I will tone it down