Cold Chicken with Ginger Sauce

• 2 quarts water
• 1 tablespoon salt
• 1 small piece ginger root
• 4 lb roasting chicken
• 3/4 cup salad oil
• 1/2 teaspoon salt
• 1 clove garlic, minced
• 1/3 cup minced ginger root
• 1/3 cup minced green onions
• 1/4 teaspoon monosodium glutamate
• 1 tablespoon chopped Chinese parsley

Bring water, the 1 tablespoon salt, and ginger to a boil. Add whole chicken, cover, and immediately turn to lowest heat for 25 minutes. Turn chicken over and allow to stand another 25 minutes at lowest heat, covered. Remove chicken from broth and rinse quickly with cold water; drain. Freeze broth for later use, or add vegetables and serve as a first course soup. Cut chicken in 2 x 1-inch pieces; place in serving dish. Heat oil and the 1/2 teaspoon salt, stirring well to dissolve salt; cool. Add garlic, the minced ginger, green onions, and monosodium glutamate; mix well. Pour sauce over chicken pieces and garnish with parsley. Makes 6 servings.