Cold Ginger Chicken Recipe
Make Cold Ginger Chicken Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Poached Chicken
Ginger-Sesame Dressing
Garnish & Assembly
Method
Poached Chicken
- 1
Prepare poaching liquid
In a large saucepan or pot, combine 2 L water, 60 g sliced ginger, the white parts of 2 green onions (lightly smashed), 1 tablespoon kosher salt and 1 teaspoon sugar. Bring to a gentle simmer over medium heat.
- 2
Add chicken
Once the poaching liquid is simmering (not a rolling boil), add the chicken pieces, making sure they are fully submerged. If using a whole small chicken, breast side down. Return to a gentle simmer—avoid vigorous boiling which toughens the meat.
- 3
Poach gently
Maintain a gentle simmer and poach for 18–22 minutes for thighs or 25–30 minutes for a small whole chicken, until an instant-read thermometer inserted into the thickest part of the meat reads 74°C (165°F) and juices run clear.
- 4
Cool in broth
Turn off the heat and let the chicken sit in the hot broth for 10 minutes to finish cooking and remain moist. Then transfer the chicken to a wire rack or plate and allow it to cool to room temperature (about 30–40 minutes). Reserve 1/2 cup of the poaching liquid and discard the rest or save for another use.
- 5
Chill
When the chicken reaches room temperature, refrigerate uncovered for at least 1 hour (or up to overnight) to develop a firm texture ideal for slicing cold. Chilling also makes slicing cleaner.
Ginger-Sesame Dressing
- 6
Prepare ginger and garlic
Finely grate 30 g fresh ginger and mince 1 clove garlic. Place them in a small bowl.
- 7
Combine wet ingredients
Add 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and 1 tablespoon honey (or light brown sugar) to the bowl with ginger and garlic. Stir to dissolve the sweetener.
- 8
Temper the oil
Warm 2 tablespoons neutral oil in a small saucepan over medium heat until just smoking gently (about 150–160°C / 300–320°F). Remove from heat and carefully pour the hot oil over the grated ginger and garlic to bloom their aroma. Stir immediately.
- 9
Finish and season
Add the warmed oil mixture to the soy-vinegar mixture. Whisk in 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust balance—add more honey for sweetness, vinegar for brightness, or salt for savoriness. If you want heat, stir in 1 teaspoon chili oil or a pinch of sliced fresh chili now.
Garnish & Assembly
- 10
Slice the chicken
Remove chilled chicken from refrigerator. Using a sharp knife, remove skin if you prefer less fat (optional) and slice the meat thinly across the grain into bite-size pieces or thin strips. Place sliced chicken in a shallow serving bowl or platter.
- 11
Arrange vegetables
Scatter 1 cup thinly sliced or julienned cucumber and the green parts of 2 sliced green onions over and around the chicken. Add 1/4 cup chopped fresh cilantro or mint if using.
- 12
Dress the chicken
Pour the ginger-sesame dressing evenly over the sliced chicken and cucumbers. If dressing seems thick, stir in up to 2 tablespoons of the reserved poaching liquid to loosen and add savory depth. Toss gently to coat all pieces.
- 13
Garnish and chill briefly
Sprinkle 1 teaspoon toasted sesame seeds over the top and add an optional drizzle of chili oil or a few sliced fresh chilies for heat. Chill assembled dish for 15–20 minutes to let flavors meld, or serve immediately at cool-room temperature.
- 14
Serve
Serve cold as a starter or light main with steamed rice or cold noodles. Keeps in an airtight container in the refrigerator for up to 48 hours; dressing may make the chicken softer over time.
