In a medium pot, add water, cilantro, ginger, garlic, and salt. Bring to a boil and poach chicken by reducing heat and simmering for 6 to 7 minutes, or until chicken is tender. Remove chicken from water, chill. Cut into 1-inch strips and toss with Cold Ginger Pesto (below). Great with assorted mixed greens as a salad, or great just eating it with hot steamed rice. COLD GINGER PESTO: In a small saucepan heat oil, add salt and cook for 2 to 3 minutes. Cool. Stir in ginger, green onions, cilantro, shallots, white pepper and macadamia nuts. Makes 1 cup. Posted to Recipe Archive - 06 Oct 96 submitted by: email@example.com Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)
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|Serving Size: 1 Serving (4207g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1097 (23%)|
|Amt Per Serving||% DV|
|Total Fat 121.9g||162 %|
|Saturated Fat 31.3g||156 %|
|Monounsaturated Fat 35.6g|
|Polyunsanturated Fat 29.7g|
|Cholesterol 2763.6mg||850 %|
|Sodium 3054.7mg||105 %|
|Potassium 9191.1mg||242 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 4.7g|
|Protein 845.8g||1208 %|
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Calories per serving: 4727
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