Name: Cold Ginger Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 (3 1/2- to 4-lb.) whole chicken -; 1/2 lb. unpeeled fresh ginger, sliced -; 1 yellow onion, cut into large chunks -; 1/2 c. mirin or white vermouth -; 3 to 4 cloves garlic -; 3 to 4 bay leaves -; 1 tbsp. black peppercorns -; A few hefty pinches of kosher salt -; Low-sodium chicken broth or water -; Toasted sesame oil, for drizzling -; 3/4 lb. fresh ginger, peeled, roughly chopped -; 1/2 c. extra-virgin olive oil or grapeseed oil -; 1/4 c. unseasoned rice vinegar -; 4 to 6 cloves garlic, roughly chopped -; 1 to 2 tbsp. toasted sesame oil -; 2 tsp. (or more) kosher salt -; 1 tsp. (or more) honey or agave -; 2 bunches scallions, finely chopped, plus more for serving -; Cooked sticky, basmati, or jasmine rice and toasted sesame seeds, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cold Ginger Chicken

1. 1 (3 1/2- to 4-lb.) whole chicken -

2. 1/2 lb. unpeeled fresh ginger, sliced -

3. 1 yellow onion, cut into large chunks -

4. 1/2 c. mirin or white vermouth -

5. 3 to 4 cloves garlic -

6. 3 to 4 bay leaves -

7. 1 tbsp. black peppercorns -

8. A few hefty pinches of kosher salt -

9. Low-sodium chicken broth or water -

10. Toasted sesame oil, for drizzling -

11. 3/4 lb. fresh ginger, peeled, roughly chopped -

12. 1/2 c. extra-virgin olive oil or grapeseed oil -

13. 1/4 c. unseasoned rice vinegar -

14. 4 to 6 cloves garlic, roughly chopped -

15. 1 to 2 tbsp. toasted sesame oil -

16. 2 tsp. (or more) kosher salt -

17. 1 tsp. (or more) honey or agave -

18. 2 bunches scallions, finely chopped, plus more for serving -

19. Cooked sticky, basmati, or jasmine rice and toasted sesame seeds, for serving -

How to cook deliciously - Cold Ginger Chicken

1. Stage

In a large pot or Dutch oven, place chicken. Add ginger, onion, mirin, garlic, bay leaves, peppercorns, and salt. Add enough broth to cover chicken by 1/2".

2. Stage

Bring to a gentle simmer over medium heat. Poach chicken until cooked through, about 1 hour, depending on size of chicken.

3. Stage

Remove from heat and let chicken sit in poaching liquid 15 to 20 minutes.

4. Stage

Transfer chicken to a baking sheet. Drizzle with oil. Strain and save broth to use for a delicious soup!

5. Stage

Refrigerate until chicken is completely chilled, about 45 minutes; this prevents the chicken from drying out.

6. Stage

In a food processor, pulse ginger, olive oil, vinegar, garlic, sesame oil, salt, and honey, adding a bit of water if needed, until smooth. Transfer to a medium bowl. Fold in scallions. Taste and adjust seasonings.

7. Stage

Slice chilled chicken into pieces. Divide rice among plates. Arrange chicken over, then spoon puree over. Top with more scallions and sesame seeds.

8. Stage

Make Ahead: Puree can be made 2 weeks ahead. Store in an airtight container and refrigerate, or cover with oil and freeze up to 1 month.