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Ginger Chicken

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Submitted by: ksaruda

 

Tangy, ginger seasoned chicken with a light vinaigrette that can be served over chilled noodles or lettuce.
 

Ingredients

  • 3-4 lbs. chicken
  • 1 piece ginger
  • 1-1/4 tsp. salt
  • 1/2 tsp pepper
  • 1/3 c. vegetable oil
  • 8 green onions, finely chopped
  • 3 tbsp. minced fresh ginger
  • 2 tsp. distilled white vinegar
  • 1 tsp. soy sauce

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Method

1. Rinse chicken and place in stockpot. Add sliced ginger, 1 tsp. salt, 1/4 tsp. pepper and enough water to cover chicken. Cover and bring to a boil over high heat. Reduce heat and simmer until tender-about 40 minutes. Let stand until cool. 2. Strain stock and refrigerate or freeze for another use. Refrigerate chicken until cold, then cut into small serving size pieces. 3. Combine remaining 1/4 tsp. salt, 1/4 tsp. pepper, 1/3 c. vegetable oil, 8 green onions (or more), 3 tbsp. minced ginger (or more) and 1 tsp. soy sauce in jar with tight fitting lid. Shake to mix well. Refrigerate 1 to 2 hours. 4. Place chicken in serving bowl. Shake onion-ginger mixture and pour over chicken.

 

Notes:

 

Number of Servings: 6

 

Submitted by: ksaruda ()

 

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