Hi Everyone! My friend Sarah teaches me how she cooks her Cold Ginger Chicken! Audrey and Sarah used the same protein (Chicken) and cooked two totally different dishes! Watch as we compare it to last week's chicken dish... Chicken Empanadas and see which one wins for flavor and simplicity!
Cold Ginger Chicken 1 bunch green onion 1 knob of ginger chicken - can be whole, thighs, or breast peanut, vegetable, or canola oil sesame oil salt to taste
Chicken -Add the chicken to a pot of salted boiling water. The time depends upon how much and how big of the chicken you are cooking. -Thighs and breasts can take 10 to 15 minutes while a whole bird can go from 30 minutes to 1 hour. To test if it is cooked, use a chopstick and poke the thickest part of the chicken and check for any red or pink liquid. If you see any red or pink, the chicken is not ready. - When the chicken is done boiling, immediately transfer to a bowl of ice water to cool down and seal in the flavor. - After sitting in the ice water for 5 to 10 minutes, drain out the chicken and lightly brush or spread a very small amount of sesame oil onto the meat before cutting into bite size pieces
Ginger & Green Onion sauce (Option 1: no cooking) - Mince up the ginger and green onion into very small pieces before combining them into a bowl. The amount of green onion and ginger is completely up to personal preference as more ginger gives the sauce more bite and spiciness while more green onion gives a nice subtle flavor. - To the bowl of green onion and ginger mixture, add your peanut/vegetable/canola oil making sure to fill only the top of the solids mixture - Salt to taste - You can eat immediately but it is better after sitting for at least an hour
(Option 2: cooking) - Mince up the ginger and green onion - Heat up your peanut/vegetable/canola oil over a medium to low heat until it starts to shimmer before turning off the heat - Dump in the ginger and mix it around for about 10 seconds before dumping in the green onion and stirring for another 10 seconds - Pour out the contents of the pan into a heat resistant vessel and salt to taste
Plating Arrange the chicken onto a serving dish then spoon the sauce onto the chicken and enjoy with rice. The sauce also works great with tofu.
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