Best 4 Cold Ginger Chicken Recipes
Cold ginger chicken is a popular and refreshing dish that is perfect for summer gatherings or as a light and healthy meal. Originating from Sichuan cuisine in China, this dish is characterized by its tender and flavorful chicken, coated in a fragrant sauce made with ginger, scallions, and other aromatic ingredients. The combination of the succulent chicken and the piquant sauce creates a symphony of flavors that is sure to tantalize your taste buds. Whether you are a seasoned cook or a beginner looking for a new culinary adventure, this guide will take you through the steps of creating a delicious and authentic cold ginger chicken dish that will impress your family and friends.
Here are our top 4 tried and tested recipes!
COLD-BUSTING GINGER CHICKEN NOODLE SOUP
A spicy addition to a classic soup. I normally make this with a whole chicken and let it cook for an hour, remove the meat, and return the bones for another hour on their own, chicken breasts are used here for simplicity.
Provided by Coulter
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 22
Steps:
- Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes.
- Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
- Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes.
- Bring the soup to a boil. Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. Season with salt. Garnish with parsley.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 32.7 g, Cholesterol 67.7 mg, Fat 5.8 g, Fiber 3.3 g, Protein 22.2 g, SaturatedFat 1.3 g, Sodium 948.5 mg, Sugar 5.5 g
COLD GINGER CHICKEN
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.
Provided by toninalani
Categories Whole Chicken
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Boiled Chicken:.
- Fill a large pot with water and add the whole chicken, sliced ginger root, and chopped garlic.
- Bring chicken to a boil and reduce heat to medium for a slow, rolling boil for 30 - 40 minutes.
- Remove from heat and after chicken cools, chop chicken, including bones, to approximately 3" pieces.
- Cool chicken in refrigerator for 2 hours.
- Green Onion Sauce:.
- Combine sauce ingredients, mix well, and refrigerate for 2 hours.
- When ready to serve, pour cold sauce over cold chicken pieces.
COLD GINGER CHICKEN
This is my all time favorite Chinese Dish.
Provided by Toni Mendenhall
Categories Chicken
Time 1h5m
Number Of Ingredients 6
Steps:
- 1. Place the chicken in a covered stock pot filled with enough water to cover the chicken. Bring to a boil and simmer for about 25 minutes.
- 2. Turn off the heat and let the chicken stand in the cooking liquid until just warm (about another 25 minutes).
- 3. Rinse the chicken under cold water, pat dry, and rub lightly with sesame oil. Cut the chicken into pieces and arrange neatly on a platter.
COLD GINGER CHICKEN
Steps:
- In a large saucepot, combine chicken, Hawaiian salt, and enough water to cover chicken. Cover, bring to a boil and cook for 10 minutes or until done; drain. While chicken is still hot, sprinkle with 3/4 teaspoon of the salt; chill. For the sauce, combine the green onions, ginger, and remaining 1/2 teaspoon salt. In a saucepan, heat the olive oil. Add the green onion and ginger mixture; mix well. Remove from heat and chill. Before serving, combine chicken and ginger mixture; mix well and chill until ready to serve.
Tips:
- Choose the right chicken. For the best results, use a whole chicken that is about 3 pounds. You can also use chicken breasts or thighs, but the cooking time will be shorter.
- Make sure the chicken is cold before cooking. This will help the chicken to cook evenly.
- Use a large pot. The chicken should be able to fit comfortably in the pot with enough room for the cooking liquid.
- Cover the pot. This will help to keep the chicken moist and juicy.
- Simmer the chicken over low heat. This will prevent the chicken from overcooking and becoming tough.
- Let the chicken cool completely before shredding. This will make it easier to shred the chicken and prevent it from falling apart.
- Use a variety of vegetables in the salad. This will add flavor and texture to the dish.
- Dress the salad with a light vinaigrette. This will help to brighten the flavors of the salad.
- Serve the salad cold or at room temperature. This is a refreshing dish that is perfect for a summer meal.
Conclusion:
Cold ginger chicken is a delicious and easy-to-make dish that is perfect for a summer meal. The chicken is cooked in a flavorful ginger-soy sauce, then shredded and served over a bed of cold vegetables. The salad is light and refreshing, and the ginger-soy sauce adds a nice kick of flavor. This dish is sure to be a hit at your next potluck or party.
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