Cold Ginger Chicken Recipes

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COLD GINGER CHICKEN

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.

Provided by toninalani

Categories     Whole Chicken

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 11



Cold Ginger Chicken image

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.

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

CHICKEN WITH GINGER

You can also serve this Asian dish over Chinese noodles or steamed rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 9



Chicken with Ginger image

Steps:

  • Soak ginger in cold water 10 minutes; drain.
  • Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
  • In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

Nutrition Facts : Calories 327 g, Fat 9 g, Protein 41 g

1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks (1/2 cup)
2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
1 large onion, thinly sliced
2 cloves garlic, minced
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons sugar
1/2 cup sliced scallions

GINGER CHICKEN

Ginger and soy sauce lend an Asian flair to this hearty and healthy main dish. -Ben Haen, Baldwin, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 18



Ginger Chicken image

Steps:

  • In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.

Nutrition Facts : Calories 248 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 748mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

1 egg white, lightly beaten
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
1/8 teaspoon white pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
SAUCE:
1/2 teaspoon cornstarch
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
STIR-FRY:
1 tablespoon plus 2 teaspoons peanut oil, divided
1 medium green pepper, julienned
3 green onions, cut into 1-inch lengths
1/2 cup canned bamboo shoots, finely chopped
2 to 3 teaspoons minced fresh gingerroot
1/4 cup slivered almonds, toasted
Hot cooked rice, optional

COLD SESAME CHICKEN

Though completely different from a crisp-skinned, oven-roasted chicken, sometimes a boiled chicken is just the thing, hot or cold. In warm weather, this Chinese-style cold sesame chicken is especially welcome. It's perfect for a picnic or light lunch and can be prepared well in advance of serving.

Provided by David Tanis

Categories     dinner, weekday, poultry, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 19



Cold Sesame Chicken image

Steps:

  • Season chicken with salt and sprinkle with five-spice powder, rubbing seasoning into the flesh.
  • Transfer chicken to a soup pot or Dutch oven. Add 4 to 6 cups water, just to cover. Bring to a boil over high heat, then reduce heat to a bare simmer. Add scallions, ginger slices, star anise and turmeric. Simmer very gently until tender, about 45 minutes.
  • Remove chicken to cool on a baking sheet. (For faster cooling, submerge chicken in ice water.) Reserve 1/2 cup cooking liquid.
  • Make the glaze: Put soy sauce, sugar, cayenne, garlic, toasted sesame oil, ginger and 1/2 cup cooking liquid in a shallow saucepan or small skillet over medium-high heat. Simmer rapidly until thickened, about 5 minutes. Set aside.
  • Chop bone-in chicken into 1-inch chunks with a sharp cleaver or large chef's knife. (Remove bones before chopping, if preferred. If using drumettes or boneless thighs, leave whole.) Arrange chicken on a serving platter.
  • Brush glaze onto the meat. Sprinkle with sesame seeds and peanuts. Add chiles (if using), cilantro and scallions. Surround with mustard greens or lettuce leaves, if using. Serve chilled or at room temperature.

6 bone-in chicken legs, drumettes or boneless thighs (about 4 pounds)
Kosher salt
1 tablespoon five-spice powder
2 whole scallions
1 (2-inch) piece ginger, cut into 4 thick slices
2 star anise pods
1 teaspoon ground turmeric
3 tablespoons soy sauce
2 tablespoons granulated sugar
1/2 teaspoon ground cayenne
1/2 teaspoon grated garlic
1 tablespoon toasted sesame oil
1/2 teaspoon grated ginger
1 tablespoon toasted sesame seeds
2 tablespoons crushed roasted, unsalted peanuts
1 or 2 thinly sliced serrano chiles (optional)
Cilantro sprigs
3 or 4 scallions, thinly sliced
Tender mustard greens or lettuce leaves (optional)

COLD POACHED CHICKEN WITH GINGER SCALLION OIL

Categories     Chicken     Ginger     Onion     Poultry     Poach     Low Cal     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 11



Cold Poached Chicken with Ginger Scallion Oil image

Steps:

  • Poached chicken:
  • In a 1 1/2-quart saucepan bring water to a boil with gingerroot; Scotch or Sherry, and salt to taste. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken with tongs to a bowl and chill, covered, 20 minutes.
  • Make ginger scallion oil while chicken is cooling:
  • In a small bowl stir together ginger scallion oil ingredients.
  • Halve chicken lengthwise and cut across grain into thin slices. Stir oil and spoon over chicken.

For poached chicken
2 cups water
four 1/4-inch-thick slices fresh gingerroot
1/4 cup Scotch or medium-dry Sherry
1 skinless boneless whole chicken breast (about 3/4 pound)
For ginger scallion oil
2 tablespoons vegetable oil
2 teaspoons finely grated peeled fresh gingerroot
2 teaspoons minced scallion
1 teaspoon Asian sesame oil
Accompaniment:Cold Sesame Spinach

COLD GINGER PESTO

A really great Asian-influenced alternative to traditional pesto! This is great tossed with poached chicken or pasta!

Provided by Mercy

Categories     Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 8



Cold Ginger Pesto image

Steps:

  • In a small saucepan heat oil, add salt and cook for 2 to 3 minutes.
  • Cool to room temperature and blend the oil with the ginger, green onions, cilantro, shallots, white pepper and in a food processor.
  • Stir the macadamia nuts into the pesto.

Nutrition Facts : Calories 1543.8, Fat 161.2, SaturatedFat 16.2, Sodium 1181.3, Carbohydrate 30.1, Fiber 9.3, Sugar 4.4, Protein 8.3

1/2 cup light vegetable oil
1/2 teaspoon salt
1/4 cup green onion
1/4 cup ginger, minced
2 tablespoons shallots, minced
1/4 cup lightly packed cilantro
1/8 teaspoon white pepper
1/2 cup macadamia nuts, finely chopped

COLD-BUSTING GINGER CHICKEN NOODLE SOUP

A spicy addition to a classic soup. I normally make this with a whole chicken and let it cook for an hour, remove the meat, and return the bones for another hour on their own, chicken breasts are used here for simplicity.

Provided by Coulter

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h45m

Yield 8

Number Of Ingredients 22



Cold-Busting Ginger Chicken Noodle Soup image

Steps:

  • Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes.
  • Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
  • Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes.
  • Bring the soup to a boil. Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. Season with salt. Garnish with parsley.

Nutrition Facts : Calories 314.7 calories, Carbohydrate 32.7 g, Cholesterol 67.7 mg, Fat 5.8 g, Fiber 3.3 g, Protein 22.2 g, SaturatedFat 1.3 g, Sodium 948.5 mg, Sugar 5.5 g

1 ½ tablespoons olive oil
3 large chicken breasts
1 large onion, diced
3 cloves garlic, crushed
13 cups water
2 cups white wine
¾ cup fresh lemon juice
1 (4 inch) piece fresh ginger, peeled and thinly sliced
7 whole black peppercorns
4 cubes chicken bouillon
3 bay leaves
1 tablespoon white sugar
¾ cup peeled and sliced carrots
2 stalks celery, diced
1 kohlrabi bulb, peeled and diced
2 ½ tablespoons fresh rosemary
2 tablespoons fresh thyme
1 (8 ounce) package egg noodles
1 large clove garlic, minced
1 tablespoon grated ginger
1 teaspoon salt, or to taste
½ cup chopped fresh parsley

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