Chung Yau Kai (Cold Chicken With Ginger Sauce)

6 servings

• 2 quarts water
• 1 tbsp. salt
• 1 slice ginger root, peeled
• 4 lbs. roasting chicken
• ¾ cup salad oil
• ½ tsp. salt
• 1 clove garlic, minced
• 1/3 cup minced ginger root
• 1/3 cup minced green onion
• ¼ tsp. monosodium glutamate
• Chinese parsley

Bring water, salt and ginger to a boil. Add whole chicken, cover, and immediately turn to lowest heat and simmer for 25 minutes. Turn chicken over and allow to simmer for 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.

Sauce: Heat oil and salt stirring to dissolve salt; cool. Add garlic, minced ginger and green onion, and monosodium glutamate; mix well. Pour sauce over chicken pieces and garnish with Chinese parsley.