i'm not chinese. its funny because lots of korean people get mistaken for chinese people.... i'm not sure why, but hey, it happens. my second favorite genre of food is Chinese food. the other day, i got a craving for cold ginger chicken - a dish that i've found, many people don't like. mainly because it is served cold. i like it because its kind of refreshing, and really tasty. something about that cold ginger chicken sauce mixed with some hot rice is really, really good. i figured...... it can't possibly be that hard to make.... right? i scoured my cookbook collection AND the internet until i found something that sounded pretty good. what i came up with was a combination of 2 recipes (i actually do this quite often). so how do you make it? ...... FIRST: - grab 4 chicken breasts (you can also use 1 whole, cleaned chicken) and boil them until cooked through. - chill the chicken in the fridge! MEANWHILE...... take the following ingredients..... - about 2 stalks of green onion (enough to make 1 cup) - 6 cloves of garlic - 2 big ol' knobs of ginger (enough to make 1 cup) THEN: destroy them in a food processor. you CAN mince them up by hand with a knife and chopping board.... but this is much faster and easier. if you don't have a food processor, i suggest you get one b/c it will only make your life easier. place this mixture on the side for now........ remember the oil you saw in the first picture? well, grab again..... - 1/2 cup vegetable oil (you can also use peanut oil if you like) - 3 Tablespoons of sesame seed oil now.... you must be wondering, what is that in the picture? while i was doing other things with my hands, i wanted to make sure all the oil dripped off of the measuring cups. i didn't want to stand there and hold them, so i grabbed this little contraption to do that work for me..... this is actually used to hold your spoon while cooking. my cousin got it for me from Crate and Barrel. we don't have one in Hawaii :( but if you're looking to get this product, you can either order it from the company, OR i'm pretty sure i've seen the same thing in Williams Sonoma too...... its SUPER HANDY!! ok, back to cooking! NOW: - heat the oil on the stove over medium. after it gets hot, but not too hot..... - take the ginger, green onion, and garlic mixture and mix it into the oil. - add 1 Tablespoon of salt to the mix.... or less, depending on your preference. taste as you go! also, a tip ::: TEST THE OIL FIRST! if you drop a little in there, and it sizzles, the oil is too hot!!! you want the oil only hot enough to draw out the flavors of the ginger/green onion/garlic...... let this cool for about a half hour. When the oil mix has cooled, take out your chilled chicken and chop it up. Pour the oil-ginger-green onion-garlic mixture on it. grab some hot rice and EAT! surprisingly.... this dish is not greasy. i know it looks like a lot of oil, but when you're eating it, you barely notice.
This dish was way more simple than i thought! Try it yourself :)
5 Comments
Dee
7/13/2015 09:38:50 am
Very interesting. The ginger to scallion ratio looks wild, but I plan to try it. This mix should work great to boost flavor in many dishes, rice, noodles, soups ...
Reply
Doris Reichard
12/28/2015 03:39:36 am
Thank you, very Ono!
Reply
Gayle
12/28/2015 11:15:48 am
I love Cold Ginger Chicken but have never thought to try to make it. Sounds very simple. Saving this for later. Thank you.
Reply
Kawika Lau
12/29/2015 09:16:32 pm
This looks so close to the one my grandma used to make. I'm going to make some this weekend! Thank you!
Reply
Your comment will be posted after it is approved.
Leave a Reply. |