Chicken - Cold ginger chicken breast recipe

Author: Timmy Bartram  

This cold ginger chicken dish is often part of the standard menu at Chinese restaurants. Great recipe for Easy Cold Ginger Chicken.

Gingered Chicken Breast

Gingered Chicken Breast
I found this recipe in the South Beach Diet book and wanted to add it to my cookbook. Have not tried it yet.
Provided by: Karenmomoftwo
Total time: 53 minutes
Cook time: 8 minutes
Prep time: 45 minutes
Yields: 4 servings
Number of ingredients: 5
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons grated fresh ginger
  • 1/2 teaspoon reshly ground black pepper
  • 2 cloves garlic
  • 4 boneless skinless chicken breast halves
  • Calories: 134.2 calories
  • Fat: 1.5 grams
  • Saturated Fat: 0.4 grams
  • Cholesterol: 68.4 milligrams
  • Sodium: 77.2 milligrams
  • Carbohydrate: 1.1 grams
  • Fiber: 0.1 grams
  • Sugar: 0.1 grams
  • Protein: 27.4 grams
How to cook:
  1. Combine the lemon juice, ginger, pepper, and garlic in a small bowl.
  2. Place the chicken breasts in a bowl.
  3. Pour the ginger mixture over the breasts, turning once to coat.
  4. Cover, and refrigerate for 30 min up to 2 hours.
  5. Spray a large nonstick skillet with cooking spray.
  6. Heat the skillet on medium high until hot.
  7. Add the chicken.
  8. Cook, turning once until tender, about 8 minutes.
Notes: Baked Honey Ginger Chicken Breast, Instructions. Rub oil, salt, ginger and garlic into chicken breast and let chicken sit at room temperature for 10 minutes (up to 20 minutes) before baking. For best flavor, dry brine in fridge for …

How to make Cold Ginger Chicken

The first time I tried this dish I was instantly hooked. It really woke up my taste buds! This asian dish of Chinese origin is usually served cold with steam

Easy Cold Ginger Chicken

Easy Cold Ginger Chicken
Great recipe for Easy Cold Ginger Chicken. This cold ginger chicken dish is often part of the standard menu at Chinese restaurants. For some reason, I really wanted to eat this today, so I used the leftover chicken breasts that I had and tried making it. Be careful not to heat the vegetable oil too much so as not to cause a fire. Adjust the microwaving time accordingly. Topping the chicken with the condiment sauce and then letting it chill in the refrigerator makes the chicken moist and even more delicious. Recipe by Guutara recipe kenkyujo
Provided by: cookpad.japan
Yields: 0 servings
Number of ingredients: 12
  • 3 Chicken breast
  • Chicken Breast Seasoning
  • 1 Sake
  • 1 Salt
  • 1 Sliced ginger
  • 1 Green section of green onion
  • Sauce
  • 50 grams Finely chopped green onion
  • 50 grams Finely chopped ginger
  • 50 grams Finely chopped garlic
  • 6 tbsp Vegetable oil
  • 2 tsp Salt
How to cook:
  1. Sprinkle the chicken breasts with salt and top with the seasoning ingredients. Pour on the sake to eason.
  2. Wrap with plastic wrap and microwave for 7-8 minutes! Check on the chicken and if it hasn't cooked enough, microwave it for 1 more minute!
  3. Here's the minced green onion and ginger.
  4. Here's the minced garlic.
  5. Diagonally slice the chicken following the direction of the sinews and arrange on a plate. Chill in the refrigerator.
  6. Add the 3 condiments to a heat-resistant bowl. Add the salt and mix.
  7. Heat the vegetable oil in a frying pan until it slightly smokes.
  8. Pour the hot oil over the condiments and lightly mix together.
  9. When the condiment sauce is finished, pour onto the chicken, place in the refrigerator, and enjoy once chilled.
Notes: Ginger Chicken Recipe: How to Make It, In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and …

Cold Chicken Breast

Cold Chicken Breast
Spicy, sweet and sour, the chicken slices are tender and smooth.
Provided by: Crazy Grass (from Tencent.)
Total time: 15 minutes
Yields: 2 servings
Cuisine: Chinese
Number of ingredients: 17
  • 300g Chicken breast
  • 200g Green bean sprouts
  • 3 teaspoons Cold soy sauce
  • 2 teaspoons Rapeseed oil
  • 1 teaspoon You Chili
  • 1 teaspoon Cooking Wine
  • 1 teaspoon starch
  • 1/2 teaspoon salt
  • 1/2 teaspoon MSG
  • 1/2 teaspoon Vinegar
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon Pepper oil
  • 1/2 teaspoon Tahini
  • 1/3 teaspoon pepper
  • 10 pieces Shallots
  • 1 piece ginger
  • 1 head garlic
How to cook:
  1. Rinse chicken breasts and cut into thin slices;
  2. Add salt, monosodium glutamate, and cooking wine to the chicken slices. Add pepper, starch and water to evenly.
  3. Cut ginger, garlic, and green onions into pieces.
  4. Mix the ginger, garlic, onion, chili pepper, cold soy sauce, vinegar, monosodium glutamate, sugar, pepper oil, sesame paste and vegetable oil.
  5. Put a little salt and oil in boiling water, pour the mung bean sprouts after washing and draining;
  6. After the heart is over, remove the drain and put it in the concave tray.
  7. After the water is boiled, reduce to low heat and add the chicken slices separately;
  8. Use chopsticks to scatter the chicken slices, wait for the chicken slices to float on the water, remove them, and place them on the mung bean sprouts;
  9. Mix the sauce well and pour it on the chicken slices, and just mix well.
Notes: Cold Noodles with Shredded Chicken, First, poach the chicken breast. Fill a small pot with enough water to submerge the chicken breast (but don’t add the chicken yet), and add the ginger and scallion. When the water comes to a boil, add the chicken, and bring to a boil again. Immediately cover the pot, shut off the heat, and let the chicken sit in the …

Cold Chicken Breast

Cold Chicken Breast
Provided by: Jing sister🌸🌸🌸
Total time: 15 minutes
Yields: 2 servings
Cuisine: Chinese
Number of ingredients: 5
  • piece Chicken breast
  • Some shallot
  • Some ginger
  • Some parsley
  • Some garlic
How to cook:
  1. Put ginger and cooking wine in cold water, add chicken breast and cook for about ten minutes
  2. Remove it and let it cool, and tear it into small strips according to the pattern.
  3. Cut the green onion, ginger, garlic and parsley and put it in the shredded chicken. Stir in light soy sauce, vinegar, salt and sesame oil
  4. Like to add some peanut, sesame, chili oil in the spicy one.
Notes: Foolproof Poached Chicken Breast with, Fill a saucepan with water so the chicken breast will be well submerged with at least 2" / 5cm of water above it. Bring water to boil. Place chicken breast in water, place lid on, bring back up to …
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