Cold Ginger Chicken

• Chicken
• 1 inch gingerroot, peeled and roughly sliced
• 1 tablespoon garlic, roughly chopped
• 3 lbs whole chickens, washed and cleaned
• 6 -8 cups water
• Sauce
• 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

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.

chicken, gingerroot, garlic, whole chickens, water, sauce, green onion, fresh cilantro, fresh ginger, garlic, canola oil, salt, pepper

Taken from www.food.com/recipe/cold-ginger-chicken-336299 (may not work)