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Cold Ginger Chicken

User rating: (1)

Demonstrated by: 2002 2nd Princess Sherri Seto.
2003 Narcissus Festival.

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Ingredients:

Cold Ginger Chicken

  • 1 whole (3 to 5 lb) chicken fryer
  • Water
  • 1 cup cubed ginger root
  • 4 to 5 green onions, cut into 2-inch lengths
  • 3/4 cup salad oil
  • 2 teaspoons salt
  • 1 teaspoon white pepper

Directions:

  1. Clean and trim excess fat from chicken.
  2. Fill a large stockpot 1/2 full of water; bring water to a boil.
  3. Add chicken and additional water, if necessary, to completely cover the chicken.
  4. Cover and bring water to a boil again.
  5. Turn off heat and let stand for 1 hour.
  6. Remove chicken from pot and drain.
  7. Cover chicken and refrigerate until chilled.
  8. Cut chicken into 2 x 1-inch pieces; place in serving dish.
  9. Combine ginger and green onions in a food processor; process until finely chopped.
  10. Add oil, salt, and pepper; chill.
  11. To serve, pour ginger mixture over chicken or serve ginger mixture in a separate bowl.

Makes 4 to 6 servings.

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Thanks for the recipe, I’ll use this from now on because it was an approach that is very straight forward and uncomplicated.

by F L Keto on 11/9/2020