Reviews of Cold Ginger Chicken
Main Page | Add A RecipeBack
There are currently 947 Ono Recipes

Search Recipes:    
Visitor Reviews of Cold Ginger Chicken
Review By: Dana
 Ono! I made the sauce using the ginger, garlic, green onion and added cilantro, and used a mixture of canola and peanut oil - just enough to bind it all together. It's a keeper! Mahalo for sharing.
Review By: John
 This is an easy and very tasty dish to make. It took me about 15 minutes to make. and about 3 hours to cool it down. Great with hot rice!

Review By: Victor
 I have wanted to try this recipe for a long time but was intimidated to do so until I had a strong craving to eat Ginger Chicken. At my favorite Chinese restaurants in Hawaii they always used cuts of chicken with the bone and skin, so I didn't bother to remove the bone or skin. I was surprised how simple it is to make this dish. What is so tedious about this recipe is making the ginger, green onion, and garlic mix. I chose not to use a food processor and minced everything by hand. Reason being when I used the food processor to mince the green onions the results wasn't FINE enough, or when I used it to mince the peeled ginger all the juices was lost as compared to grating the ginger it remained moist. I chose to use Olive oil because I liked the flavor over Vegetable oil. When making the ginger mix I followed the instructions but had to add more oil when I added the Ginger. I was glad the recipe turned out great! I suggest drizzle some shoyu sauce over the Ginger Chicken before serving. As for the chicken broth I used it to boil hot dogs in it very tasty. I highly recommend this recipe to everyone!