3 1⁄2 Pound Whole Chicken or cut bones in
2 Tablespoon Sesame oil
1⁄4 Cup Vegetable
1⁄2 Cup Ginger, chopped
1⁄2 Cup Green onions, minced
1 Teaspoon Salt
Instructions:
1. Place the chicken in a covered stock pot filled with enough water to cover the chicken.
2. Bring to a boil and simmer for about 25 minutes.
3. Turn off the heat and let the chicken stand in the cooking liquid about another 25 minutes.
4. Rinse the chicken under cold water, pat dry, and rub lightly with sesame oil.
5. Cut the chicken into pieces and arrange neatly on a platter.
6. Refrigerate until the chicken is cold.
7. Heat vegetable in a small saucepan. Once it is hot, add the ginger and green onions.
8. Cook for about 30 seconds, then add the salt.
9. Pour the hot sauce over the cold chicken and serve on a bed of white rice.
Enjoy!
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