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Cold Ginger Chicken

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“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.”
READY IN:
1hr
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

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

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