Cold Chicken with Ginger Sauce

—Ron Vallesteros, Food Service Supervisor, Wahiawa General Hospital

• 2 qt. water
• 1 tsp. salt
• 1 slice ginger
• 1 4-lb. roasting chicken

Sauce:

• 3/4 cup salad oil
• 1/2 tsp. salt
• 1 clove garlic, minced
• 1/3 cup green onions, minced
• 1/4 tsp. Ajinomoto
• Chinese parsley

Bring water, salt, and ginger to a boil. Add whole chicken, cover, turn to low heat, and simmer for 20 to 30 minutes. Turn chicken over and simmer for another 20 to 30 minutes covered. Remove chicken and rinse with cold water; drain. Cut chicken in 2-inch pieces and place in serving dish.

Heat oil and salt, stir till salt is dissolved, and cool. Add garlic, minced green onion, ginger, and Ajinomoto; mix well and pour over chicken. Garnish with Chinese parsley.

Suggestion: Chicken broth can be used as a first-course soup by simply adding vegetables and heating.