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
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.
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
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
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
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
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
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.
COLD POACHED CHICKEN WITH GINGER SCALLION OIL
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.
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
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
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
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
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