Ingredients
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1 inch gingerroot, peeled and roughly sliced
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1 tablespoon garlic, roughly chopped
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3 lbs whole chickens, washed and cleaned
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1 cup green onion, finely chopped
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1/2 cup fresh cilantro, finely chopped (Chinese parsley)
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1/2 cup fresh ginger, finely chopped
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1 teaspoon garlic, finely chopped
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1/2 cup canola oil
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6 -8 cups water
Instructions
- 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.