Cold Chicken With Ginger Sauce

Name: Cold Chicken With Ginger Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 qt. water; 1 Tbsp. salt; 1 small piece ginger root; 4 lb. roasting chicken; 3/4 c. salad oil; 1/2 tsp. salt; 1 clove garlic, minced; 1/3 c. minced ginger root; 1/3 c. minced green onions; 1/4 tsp. MSG; 1 Tbsp. chopped Chinese parsley

Eats Now Editorial Team · 1185 kcal · Meat & Poultry

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Cold Chicken With Ginger Sauce – a delicious recipe with water, salt, ginger root, roasting chicken, salad oil, salt. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 qt. water
1 Tbsp. salt
1 small piece ginger root
4 lb. roasting chicken
3/4 c. salad oil
1/2 tsp. salt
1 clove garlic, minced
1/3 c. minced ginger root
1/3 c. minced green onions
1/4 tsp. MSG
1 Tbsp. chopped Chinese parsley

1
Bring water, 1 tablespoon salt and ginger to boil.
2
Add whole chicken.
3
Cover and immediately turn to lowest heat for 25 minutes. Turn chicken over and allow to stand another 25 minutes at lowest heat, covered.
4
Remove chicken from broth and rinse quickly with cold water; drain.
5
Freeze broth for later use or add vegetables and serve as a first course soup.

1185

kcal

Calories

Fat

Carbs

142

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 qt. water, 1 Tbsp. salt, 1 small piece ginger root, 4 lb. roasting chicken, and more.

Yes, Cold Chicken With Ginger Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1185 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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