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
Cold Ginger Chicken
Demonstrated by: 2002 2nd Princess Sherri Seto.
2003 Narcissus Festival.
Ingredients:
Directions:
- 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.
