Cold Ginger Chicken

1. 1

   Boil chicken in covered stock pot and simmer for about 25 minutes.

2. 2

   Rinse the chicken under cold water, pat dry, and rub lightly with sesame oil.

3. 3

   Refrigerate chicken about 2 hours

4. 4

   Heat the olive oil in a small saucepan.

5. 5

   Once it is hot, add the ginger and green onions, add salt and pepper cook for 30 seconds to 1 minute in low heat.

6. 6

   Pour the hot mixed ginger and green onion over the cold chicken and serve.

7. 7

   Serve with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.