Cold Ginger Chicken

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



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


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


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