Pau Hana Hot Chicken With Cold Ginger Sauce Recipes

GINGER SAUCE

Ginger Sauce image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Ingredients

Steps:

Mix 2 tablespoons each grated ginger, finely chopped ginger and finely chopped scallion in a small bowl. Add 1/2 teaspoon kosher salt and 1/4 teaspoon white pepper. Heat 3 tablespoons vegetable oil in a small saucepan until smoking; pour over the ginger-scallion mixture and stir. Add a splash of water if the sauce is too thick. Season with salt.

COLD POACHED CHICKEN WITH CHINESE GARLIC SAUCE

Cold Poached Chicken with Chinese Garlic Sauce image

Categories Scotch Chicken Garlic Ginger Poach Quick & Easy Lunch Summer Chill Sesame Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher

Yield Serves 2

Number Of Ingredients 15

Ingredients

For chicken
2 cups water
four 1/4-inch-thick slices fresh gingerroot
1/4 cup Scotch
1 whole skinless boneless chicken breast (about 3/4 pound)
For Chinese garlic sauce
1 tablespoon soy sauce
2 garlic cloves, minced
1 1/2 teaspoons rice vinegar (not seasoned)
1 1/4 teaspoons sugar
1 teaspoon Asian chili oil, or
1 teaspoon Asian sesame oil
plus Tabasco to taste
Garnish: 3 tablespoons chopped coriander sprigs
Accompaniment if desired:sesame orzo with charred scallions

Steps:

Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with gingerroot, Scotch, and salt to taste. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken with tongs to a bowl and chill, covered, 20 minutes.
Make sauce while chicken is cooling: In a bowl stir together sauce ingredients until sugar is dissolved.
Halve chicken and cut across grain into thin slices. Spoon sauce over chicken and sprinkle with coriander.

CHICKEN WITH GINGER SAUCE

Chicken with Ginger Sauce image

Life can be pretty busy on our dairy farm. So I favor foods that I can put on the table in no time. This dish is a hit at our house, even with our toddlers.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

2 boneless skinless chicken breast halves, cut into cubes
3 tablespoons vegetable oil, divided
2 cups broccoli florets
1 cup julienned carrots
1 cup sliced fresh mushrooms
1 cup fresh pea pods
1/4 cup sliced green onions
1/2 cup mayonnaise
1/4 cup chicken broth
1 garlic clove, minced
1 tablespoon soy sauce
1/2 teaspoon ground ginger
Hot cooked rice, optional
Sliced almonds, optional

Steps:

In a large skillet or wok, stir-fry chicken in 1 tablespoon oil over medium-high heat for 5-7 minutes or until juices run clear. Remove chicken and set aside. In remaining oil, stir-fry broccoli, carrots, mushrooms, pea pod and onions for 8-10 minutes or until tender. Return chicken to skillet. Combine mayonnaise, broth, garlic, soy sauce and ginger; add to skillet. Reduce heat and cook until heated through. Serve over rice and sprinkle with almonds if desired.

Nutrition Facts :

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