Cold Ginger Chicken

October 18, 2010 / By Foodland

Cold Ginger Chicken

This favorite Chinese dish is as easy as sauce, chicken, and eating!
Course Dinner, Main Course
Cuisine Chicken
Servings 4 Servings


  • 3.5 pounds whole chicken or leg quarters
  • 2 tablespoons sesame oil
  • 0.25 cup peanut oil
  • 0.5 cup ginger, finely chopped
  • 0.5 cup green onions, finely minced
  • 1 teaspoon Salt


  1. Place the chicken in a covered stock pot filled with enough water to cover the chicken.
  2. Bring to a boil and simmer for about 25 minutes.
  3. Turn off the heat and let the chicken stand in the cooking liquid until just warm (about another 25 minutes).
  4. Rinse the chicken under cold water, pat dry, and rub lightly with sesame oil.
  5. Cut the chicken into pieces and arrange neatly on a platter.
  6. Refrigerate until the chicken is cold.
  7. Heat the peanut oil in a small saucepan. Once it is hot, add the ginger and green onions.
  8. Cook for about 30 seconds, then add the salt.
  9. Pour the hot sauce over the cold chicken and serve.
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