Recipe Hawaii-Style Cold Ginger Chicken

[kaneohegirlinaz]

Hawaii-Style Cold Ginger Chicken

Serves 2

Ingredients:
1 large B/S Chicken Breast (+/- 1 lb.), poached, rinsed and chilled
¼ C. Peanut Oil
½ C. fresh Ginger Root, peeled & finely minced (I used a small food processor)
½ C. Green Onions/Scallions, sliced thinly
2 Garlic Cloves, finely minced
½ tsp. Toasted Sesame Oil
S&P to taste

Method:
Slice the Chicken Breast into about ½ inch thick pieces and arrange on a platter
Heat a sauté pan over medium-low heat
Add in the Peanut Oil, Ginger, Green Onions and Garlic; cook until just softened, stirring occasionally (watch the vegetables carefully, don’t overcook them, you don’t want any color)
Remove the pan from the heat and stir in the Sesame Oil and S&P
Spoon the Sauce over the sliced Chicken pieces and serve
There will probably be extra Sauce to pass around the table in a small bowl (we like lots of Sauce)

This is my take on this dish; there are several different ways to make it, but the main part of the dish is the Sauce. You could poach an entire Chicken for a family, break down the bird into manageable pieces and maybe double the Sauce recipe. It’s all up to the cook and who you’re feeding. This Sauce is wonderful served over hot steamed Rice.

 

[kaneohegirlinaz]

Note to self:
I could have cooked the Chicken a touch less ... but I did like it with the Boneless-Skinless rather than bone-in... no struggle to eat
Gotta make this sauce again, just that - hot rice - YUM!

 

[kaneohegirlinaz]

This was a game changer for me:

I keep fresh Ginger Root in my freezer, already peeled, so that I can whack off a hunk any time.
For this recipe, I let the Ginger de-frost for a minute or three and chunked it up and into the mini food processor it went for about 30 seconds worth of whirl - DONE!

 

[badjak]

Sounds good
I still got ginger, so I may give it a try.
I might sneak a little chili in it though

 

[msmofet]

I don't peel ginger. Martin Yan on a PBS cooking show MANY years ago taught me no need to peel. Just grate it frozen on a microplane.

 

[karadekoolaid]

I never freeze ginger because it grows like wildfire in the kitchen garden. When it's very fresh, you can scrape off the skin with your fingernails.

For this recipe, I let the Ginger de-frost for a minute or three and chunked it up and into the mini food processor

I use loads of ginger for Indian food, but I make ginger paste, which is the same as what you're doing , but with a splash of vinegar added. Then kept in the fridge.

 

[Barriehie]

I don't peel ginger. Martin Yan on a PBS cooking show MANY years ago taught me no need to peel. Just grate it frozen on a mimicroplane.

Me too. I use the whole thing.

 

[kaneohegirlinaz]

The Ginger that I can get here in Cowboyville Arizona is not as 'nice' as say what I would buy back home in Hawaii.
It's skin is quite thick, so this why I peel my Ginger.
And as for Chili, badjak I almost did, but the OG from Hawaii didn't have any, but like you, I think a bit of heat would be great! Let me know if you do try this basic recipe, will you?

 

[The Late Night Gourmet]

This was a game changer for me:
View attachment 124800
I keep fresh Ginger Root in my freezer, already peeled, so that I can whack off a hunk any time.
For this recipe, I let the Ginger de-frost for a minute or three and chunked it up and into the mini food processor it went for about 30 seconds worth of whirl - DONE!
View attachment 124801

Terrific idea. I like it better than what I've been doing. The end result is the same, without having to spend a huge amount of time with a grater.