Cold Ginger Chicken Sauce Recipe Hawaii Recipes

COLD GINGER CHICKEN

Steps:

• 1. Place the chicken in a covered stock pot filled with enough water to cover the chicken. Bring to a boil and simmer for about 25 minutes.
• 2. Turn off the heat and let the chicken stand in the cooking liquid until just warm (about another 25 minutes).
• 3. Rinse the chicken under cold water, pat dry, and rub lightly with sesame oil. Cut the chicken into pieces and arrange neatly on a platter.

CHICKEN WITH GINGER SAUCE

Steps:

• In a large skillet or wok, stir-fry chicken in 1 tablespoon oil over medium-high heat for 5-7 minutes or until juices run clear. Remove chicken and set aside. In remaining oil, stir-fry broccoli, carrots, mushrooms, pea pod and onions for 8-10 minutes or until tender. Return chicken to skillet. Combine mayonnaise, broth, garlic, soy sauce and ginger; add to skillet. Reduce heat and cook until heated through. Serve over rice and sprinkle with almonds if desired.

PAU HANA HOT CHICKEN WITH COLD GINGER SAUCE RECIPE

Steps:

• In a medium saucepan, combine the water, cilantro, ginger, and salt. Bring to a boil and add the chicken; reduce heat and simmer for 6 to 8 minutes, or until tender. Remove chicken from water. Cut into 1-inch strips and arrange on a platter. Top with cold ginger sauce. For Cold Ginger Sauce: Mix sugar and lemon juice until sugar dissolves. Add soy sauce, ginger, sherry, green onion, and cilantro. Let stand for 1 hour, covered in refrigerator.

COLD GINGER CHICKEN

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.