Ginger Scallion Chicken
Ginger Scallion Chicken (China)
1 (3 pound) broiler-fryer chicken
1 (2 x 1-inch) piece fresh ginger root, cut into thin slices
1 1/4 tpss salt
1/2 tps pepper
Water
1/3 cup vegetable oil
8 scallions, finely chopped
3 Tbspgrated pared fresh ginger root
2 tpss white vinegar
1 tps soy sauce
Steamed Rice
Remove giblets from chicken & reserve for another use
Rinse chicken & place in large saucepan or Dutch oven
Add sliced ginger, 1 tps of the salt, 1/4 tps of the pepper & enough water to cover chicken
Cover & bring to boil over high heat
Reduce heat & simmer until tender, about 40 min
Let chicken st& in water until cool
Drain chicken & refrigerate until cold
Cut chicken into serving-size pieces
Combine remaining 1/4 tps salt & 1/4 tps pepper with remaining ingredients in a jar with lid
Cover jar & shake well
Refrigerate 1 to 2 hrs
Place chicken pieces in serving bowl
Shake oil-ginger mixture & pour over chicken
Serve with steamed rice
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