Chicken with Ginger Sauce
July 11, 2014
from my friend Ellen…
GINGER SAUCE
Red Onion…1 small
Young Ginger…equivalent volume as onion
White Rice Vinegar…2 Tbsp
Fresh Lemon Juice…2 Tbsp
Red Wine Vinegar…1 Tbsp
Salt…1/4 tsp
CHICKEN and RICE
Chicken, boneless and skinless…2 lbs
Salt…1/2 tsp
Sesame Oil…1 tsp
Green Onion, finely chopped…3 stalks
FRESH VEGETABLES
Green Leaf Lettuce…Several leaves
Cucumber, sliced…1
Cilantro…Small bunch
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GINGER SAUCE
Finely chop the red onion and the young ginger (use equal amounts), then add remaining ingredients. Add salt.Chill prior to serving.
CHICKEN and RICE
Boil the chicken (add the salt and sesame oil to the water) until fully cooked. Make rice using the broth, rather than plain water. Stir fry the green onions in a little oil. When the rice is fully cooked, stir together with the green onions.
FRESH VEGETABLES
Arrange the fresh vegetables on a platter. Place the chilled ginger sauce in a bowl on the side.Serve family style with the chicken and the rice. Use the ginger sauce as a dipping sauce for the chicken.
