Cold Ginger Chicken Food

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

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.

COLD GINGER CHICKEN

Cold Ginger Chicken image

This is my all time favorite Chinese Dish.

Provided by Toni Mendenhall

Categories Chicken

Time 1h5m

Number Of Ingredients 6

Ingredients

3 1/2 lb chicken
2 Tbsp sesame oil
1/4 c peanut, vegetable, or corn oil
1/2 c ginger, finely chopped
1/2 c green onions, finely minced
1 tsp salt

Steps:

1. Place the chicken in a covered stock pot filled with enough water to cover the chicken. Bring to a boil and simmer for about 25 minutes.
2. Turn off the heat and let the chicken stand in the cooking liquid until just warm (about another 25 minutes).
3. Rinse the chicken under cold water, pat dry, and rub lightly with sesame oil. Cut the chicken into pieces and arrange neatly on a platter.

COLD GINGER PESTO

Cold Ginger Pesto image

A really great Asian-influenced alternative to traditional pesto! This is great tossed with poached chicken or pasta!

Provided by Mercy

Categories Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1/2 cup light vegetable oil
1/2 teaspoon salt
1/4 cup green onion
1/4 cup ginger, minced
2 tablespoons shallots, minced
1/4 cup lightly packed cilantro
1/8 teaspoon white pepper
1/2 cup macadamia nuts, finely chopped

Steps:

In a small saucepan heat oil, add salt and cook for 2 to 3 minutes.
Cool to room temperature and blend the oil with the ginger, green onions, cilantro, shallots, white pepper and in a food processor.
Stir the macadamia nuts into the pesto.

Nutrition Facts : Calories 1543.8, Fat 161.2, SaturatedFat 16.2, Sodium 1181.3, Carbohydrate 30.1, Fiber 9.3, Sugar 4.4, Protein 8.3

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