Best 4 Cold Ginger Chicken Recipes

COLD-BUSTING GINGER CHICKEN NOODLE SOUP

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.

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.

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.

COLD GINGER CHICKEN

Steps:

• In a large saucepot, combine chicken, Hawaiian salt, and enough water to cover chicken. Cover, bring to a boil and cook for 10 minutes or until done; drain. While chicken is still hot, sprinkle with 3/4 teaspoon of the salt; chill. For the sauce, combine the green onions, ginger, and remaining 1/2 teaspoon salt. In a saucepan, heat the olive oil. Add the green onion and ginger mixture; mix well. Remove from heat and chill. Before serving, combine chicken and ginger mixture; mix well and chill until ready to serve.