CHINESE COLD GINGER CHICKEN RECIPES

Name: Cold Ginger Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2-4 serving(s)
Ingredients: 1 inch gingerroot, peeled and roughly sliced; 1 tablespoon garlic, roughly chopped; 3 lbs whole chickens, washed and cleaned; 6 -8 cups water; 1 cup green onion, finely chopped; 1/2 cup fresh cilantro, finely chopped (Chinese parsley); 1/2 cup fresh ginger, finely chopped; 1 teaspoon garlic, finely chopped; 1/2 cup canola oil; 1 1/2 teaspoons sea salt; 1/4 teaspoon pepper

COLD GINGER CHICKEN RECIPE - FOOD.COM

Cold Ginger Chicken Recipe - Food.com image

This recipe is an island favorite and can be eaten as a meal or as an appetizer. I love the "bite" from the green onions and cilantro. Cut the chopping time by adding the sauce ingredients to a blender or food processor and use deboned chicken cut into pieces if you cannot chop through the bone.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1 inch gingerroot, peeled and roughly sliced
1 tablespoon garlic, roughly chopped
3 lbs whole chickens, washed and cleaned
6 -8 cups water
1 cup green onion, finely chopped
1/2 cup fresh cilantro, finely chopped (Chinese parsley)
1/2 cup fresh ginger, finely chopped
1 teaspoon garlic, finely chopped
1/2 cup canola oil
1 1/2 teaspoons sea salt
1/4 teaspoon pepper

Steps:

Boiled Chicken:.
Fill a large pot with water and add the whole chicken, sliced ginger root, and chopped garlic.
Bring chicken to a boil and reduce heat to medium for a slow, rolling boil for 30 - 40 minutes.
Remove from heat and after chicken cools, chop chicken, including bones, to approximately 3" pieces.
Cool chicken in refrigerator for 2 hours.
Green Onion Sauce:.
Combine sauce ingredients, mix well, and refrigerate for 2 hours.
When ready to serve, pour cold sauce over cold chicken pieces.

Nutrition Facts : Calories 1476.2, FatContent 124.5, SaturatedFatContent 23.9, CholesterolContent 320.8, SodiumContent 2071.2, CarbohydrateContent 10.1, FiberContent 2.1, SugarContent 1.7, ProteinContent 77.2

CHINESE COLD BOILED CHICKEN RECIPE - NYT COOKING

Chinese Cold Boiled Chicken Recipe - NYT Cooking image

This is an easy dish, put together in minutes and abandon for an hour on a low flame. If you do it in the morning, it will be ready for lunch. But it can also be cooked a day ahead. Its flavors deepen with a night in the fridge. The recipe in three sentences: Season the thighs with salt and pepper, ginger, star anise and scallions, cover with water and simmer slowly. Remove the chicken, reduce the cooking liquid, then pour it back over the meat. Wait until it’s well chilled. To serve, sprinkle the ice-cold jelly-clad chicken with sesame oil, scallions, cilantro and jalapeño slices. Give it a squeeze of lime. If you want something extra, add cucumber, avocado and crisp lettuce leaves. Or take off the skin, shred the chicken and have it with cold noodles.

Provided by David Tanis

Total Time 1 hours 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

6 large bone-in chicken thighs
Salt
pepper
1 two-inch piece of ginger, peeled and thickly sliced
4 garlic cloves, sliced
3 star anise
4 scallions, 2 whole and 2 slivered
3 tablespoons chopped cilantro
1 jalapeño, thinly sliced, optional
2 tablespoons roasted sesame oil
Lime wedges, for serving

Steps:

Season the thighs generously with salt and pepper. Put them in a pot and barely cover with cold water. Add the ginger, garlic, star anise and the two whole scallions. Bring to a gentle boil and skim any rising foam. Turn the heat to very low, cover, and cook at a bare simmer for 1 hour.
Transfer the thighs to a bowl to cool. Skim the fat from the surface of the cooking liquid. Over high heat, reduce the liquid by half, about 10 minutes, then strain it over the thighs. Cover and refrigerate several hours or overnight.
To serve, arrange the chicken on a platter, leaving some of the jellied broth clinging to the thighs. (Alternatively, the skin may be removed and discarded, and the meat pulled from the bone and shredded.) Lightly sprinkle with salt and pepper. Top with slivered scallions, cilantro and, if you like, jalapeño slices. Drizzle with sesame oil and surround with lime wedges.

Nutrition Facts : @context http//schema.org, Calories 389, UnsaturatedFatContent 19 grams, CarbohydrateContent 4 grams, FatContent 30 grams, FiberContent 1 gram, ProteinContent 25 grams, SaturatedFatContent 7 grams, SodiumContent 415 milligrams, SugarContent 0 grams, TransFatContent 0 grams

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