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Cold Chili Ginger Chicken

We all grew up eating ginger chicken in Hawaii which is usually served chilled.  This  is a spicy version of a very popular Chinese chicken dish. I enjoy this often on a green salad or on a bed of chilled noodles.

Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: 60 minutes | Ready In: 75 minutes
Ingredients: Print   Add to cart
US Metric

3 ½ lb. chicken fryer
8-9 c. water
1 TB salt
2 cloves garlic, crushed
2-inch ginger, crushed
2 stalks green onion, tied into a knot
2 whole star anise

Chili Ginger Sauce:

4--inch ginger, peeled, grated
4 stalks green onion, finely chopped
1 clove garlic, grated
2 TB chili garlic sauce
2 TB Aloha shoyu
1 TB oyster sauce
2 tsp. sesame seed oil
2 tsp. sriracha sauce

Cooking Process:

To make this spicy ginger chicken recipe, in a large pot over medium high heat, bring water, salt, ginger, garlic, green onion and star anise to a boil. Add chicken. Bring back to a boil. Cover and turn heat to low 25 minutes. Turn chicken over and allow to stand for another 25 minutes at lowest heat. Remove chicken from broth, quickly rinse in cold water, and drain. (Freeze your broth for future use). Cut chicken into serving pieces and place on serving platter (remove skin if desired). Reserve. In a mixing bowl; combine sauce ingredients. For service; pour sauce over chicken. Serves 4-6.

how to serve:

This chicken dish is typically served at room temperature or chilled.  I sometimes take the leftover chicken and shred it to make a spicy chicken fried rice.