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Cold Ginger Chicken

One of my all time favorite dishes.  It was a must have at our Chinese Restaurant dinner. This recipe takes it to another level, with the sauce in HOT oil. If you prefer the traditonal style, simply use room temperature oil.


Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: 50 minutes | Ready In: 65 minutes
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US Metric

3 1/2 lb. chicken

8 c. water

1 TB salt

1-inch fresh ginger, smashed

1 clove garlic, smashed

2 stalks green onion, whole

3/4 c. HOT vegetable oil

1/2 tsp. salt

2 TB cilantro, chopped (optional)

3 cloves garlic, minced

1/3 c. fresh ginger, minced

1/3 c. green onion, minced

 

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Cooking Process:

In a large pot over medium high heat, bring water, salt, ginger, garlic and green onion to a boil. Add whole chicken. Bring back to a boil. Cover and turn heat to low for 25 minutes. Turn chicken over and allow to stand for another 25 minutes at lowest heat. Remove chicken from broth, quickly rinse in cold water, and drain. (Freeze your broth for future use). Cut chicken into serving pieces and place on serving platter (remove skin if desired). Reserve.

how to serve:

Mix hot oil, salt, cilantro (optional), garlic, ginger and onion. Pour over chicken to serve. Serves 6.

User Reviewsview all rating
Reviewed on: Dec 17, 2013 By
heard this was yummy! will try it soon.
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