Cold Chicken with Ginger-Onion Sauce

—Genji Santoki, Board of Directors, Wahiawa General Hospital

• 3 to 4 lb. chicken fryer
• Water
• 3 or 4 stalks green onion
• Fresh ginger (scraps and skins)
• 2 Tbsp. salt
• 2 Tbsp. shoyu
• 2 Tbsp. vegetable oil

Sauce:

• 3/4 cup peanut oil
• 3/4 cup minced fresh ginger
• 1 1/4 cups chopped green onion (green and white parts)
• 1 tsp. MSG (optional)
• 1 tsp. sesame oil
• 3 Tbsp. sherry
• 1/4 tsp. white pepper
• 1 Tbsp. salt
• 1/2 clove garlic, minced

Garnish:

• Chopped greens
• Chinese parsley

Place chicken in pot and fill with enough water to cover chicken by at least 2 inches. Add green onions, ginger, shoyu, and salt. Bring to a vigorous boil. Turn heat down and simmer covered for 45 to 50 minutes. (Giblets can be boiled for broth for later use.)

Heat peanut oil; cool. Add remaining sauce ingredients, mix well, and let stand 10 minutes.

Transfer cooked chicken to another pot and cool in tap water. Pat dry, rub whole chicken with vegetable oil, and refrigerate a few hours before serving.

To serve, cut into 1″ x 2″ pieces and place on bed of chopped greens. Stir sauce mixture and spread evenly over pieces. Garnish with Chinese parsley. Serves 6.