Try this Cold ginger chicken recipe, or contribute your own.
Suggest a better descriptionRinse the chicken in cold running water. Pat dry. In a large soup pot, combine salt and enough water to immerse the chicken by 2-3 inches. Bring to a boil, turn heat down to medium-low and simmer 45 minutes, until juices run clear when a toothpick is plunged into the thickest part of the thigh.
Pour off cooking water. Rinse chicken in cold, running water. Pat dry.
Remove to cutting board and section, then cut, using a heavy, sharp Chinese cleaver. To section: Cut wing off at second joint. Cut wing in half across first joint. Cut chicken in half lengthwise, cutting just to one side of the backbone. Cut off hindquarters and thigh crosswise. Cut off leg. Cut all pieces crosswise across the bone in 3/4- to 1-inch slices. Arrange on platter. Chill.
Make sauce: Process ginger and garlic in food processor until pureed. Add and puree green onion or chives. In a medium frying pan, heat some vegetable oil, peanut oil or a mixture (a few drops sesame oil may be added, if desired). Saute ginger, garlic and green onion just until garlic softens and becomes golden, 1-2 minutes. Do not allow to brown. Taste and add salt, if desired. Pour sauce evenly over chicken and serve.
Serves 6.
Nutritional analysis was not available for this recipe due to a lack of specific measurements.
Alternative techniques: Place chicken in water, add salt to taste, bring to a boil, turn off heat and allow to sit, covered, for 1 hour.
OR Place chicken in water, add salt to taste, bring to a boil and simmer 30 minutes. Meat will still be slightly pink.
And you may make a fresh sauce by pulsing ingredients until ground; place in a bowl and add vegetable or peanut oil to taste.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (0g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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