 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
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. Ingredients:
1 inch gingerroot, peeled and roughly sliced |
1 tablespoon garlic, roughly chopped |
3 lbs whole chickens, washed and cleaned |
6 -8 cups water |
1 cup green onion, finely chopped |
1/2 cup fresh cilantro, finely chopped (chinese parsley) |
1/2 cup fresh ginger, finely chopped |
1 teaspoon garlic, finely chopped |
1/2 cup canola oil |
1 1/2 teaspoons sea salt |
1/4 teaspoon pepper |
Directions:
1. Boiled Chicken:.
2. Fill a large pot with water and add the whole chicken, sliced ginger root, and chopped garlic.
3. Bring chicken to a boil and reduce heat to medium for a slow, rolling boil for 30 - 40 minutes.
4. Remove from heat and after chicken cools, chop chicken, including bones, to approximately 3 pieces.
5. Cool chicken in refrigerator for 2 hours.
6. Green Onion Sauce:.
7. Combine sauce ingredients, mix well, and refrigerate for 2 hours.
8. When ready to serve, pour cold sauce over cold chicken pieces.
|
|