Cold Chicken With Ginger Sauce

Yields: 6 servings

• 2 qts. water
• 1 tbsp. salt
• 1 small piece ginger root, chopped
• 4 lbs. roasting chicken
• 3/4 c. salad oil
• 1/2 tsp. salt
• 1 clove garlic, minced
• 1/2 c. green onions, chopped
• 1/4 tsp. Ajinomoto
• 1 tbsp. Chinese parsley, chopped
• 1/2 c. ginger root, minced

1. Bring water, salt, and ginger to a boil.
2. 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.
3. Remove chicken from broth and rinse quickly with cold water; drain.
4. Freeze broth for later use or add vegetables and serve as a first course soup.
5. Cut chicken into 2 x 1-inch pieces and place on a serving dish.
6. Heat oil, add the salt, stirring well to melt the salt and cool.
7. Add the garlic, ginger, green onions, Ajinomoto and mix well.
8. Pour sauce over chicken pieces and garnish with parsley.