Cold Ginger Chicken
On Sunday I made Cold Ginger Chicken for the very first time. This is a dish that my family would order all the time from the Chinese restaurants in Hawaii. I had been craving it so i looked up the recipe online and then made my own modifications. The recipe usually uses a whole chicken, but i wanted to use just chicken breasts. Here is how i made it:
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COLD GINGER CHICKEN
3 boneless, skinless chicken breasts
1 T chicken bouillon
1 quart of water
2 slices fresh ginger, peeled
2 cloves garlic, sliced
In a pot, boil the chicken stock along with the other ingredients listed above. Add the chicken and boil until cooked through. Remove chicken from broth (I reserve the broth and make soup with it later), place in a dish and transfer to fridge to cool. You may cut the chicken into slices or chunks if you prefer.
For the ginger sauce combine the following ingredients in a food processor:
1/2 c fresh ginger, peeled, cut into chunks
3 stalks green onion, chopped
2 cloves fresh, peeled garlic
1/2 c extra virgin olive oil
1 T rice vinegar
1/2 T brown sugar
Transfer sauce to container and refrigerate.
When ready to serve, you can either put the ginger sauce on top of the chicken or let everyone put their own sauce on it since it can be potent.
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Jeff said he liked it but that the sauce was a little too strong. We ate it for dinner on Sunday night along side an Oriental Salad. Later in the week i made chicken vegetable soup with the leftover broth, and then since we still had leftovers i ended up bringing the Cold Ginger Chicken to work for lunch 2 days in a row. But it was yummy! I ate it with whole wheat tortillas.