Скачать или смотреть How to Make Cold Ginger Chicken - The Perfect Summer Recipe!

Cold Ginger Chicken is a simple yet flavorful Chinese dish made with poached chicken and a bold ginger-onion sauce, perfect for hot summer days. Popular in Hawaii, where it became a local favorite through cultural fusion, it’s often served at potlucks, takeout spots, and family gatherings. Light, refreshing, and easy to make, it pairs tender chicken with white rice for a satisfying meal that’s both comforting and cool.

While living on the Maui island, I often prepared this dish. It’s a light yet deeply flavorful meal that perfectly balances freshness and comfort. Quick to make and full of bold, aromatic taste, it’s ideal for warm summer evenings when you’re craving something simple, satisfying, and delicious. Let’s get started!


👇 You’ll Need:
• 3 chicken leg quarters
• 2 tbsp sesame oil
• 2 tbsp olive oil (or peanut oil substitute)
• ½ cup ginger, finely chopped
• ½ cup green onions, finely minced
• 2 stalks green onion for parboil
• 4 garlic cloves
• 1 tsp sea salt
• ½ tbsp peppercorns

👨‍🍳 Method:

Place the chicken in a covered stockpot with sliced green onions, garlic cloves, sea salt, and peppercorns. Fill with enough water to cover.

Bring to a boil and simmer for 25 minutes. Let the chicken rest in the hot liquid for another 25 minutes. Remove and drain.

Blend green onions and ginger in a food processor.

Heat olive oil in a small saucepan, add the ginger-onion mix, cook for 30 seconds, then add salt.

Pat dry the chicken, slice, and coat lightly with sesame oil.

Pour ginger sauce over the chicken. Chill before serving.

This recipe is a refreshing way to enjoy poached chicken, blending Chinese traditions with Hawaiian flair!

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