Uncle's Favorite Ginger Chicken (Hot or Cold)

Updated: Jul 19, 2020

Ginger Chicken is a Chinese inspired dish that is one of my Uncle Chris' favorites! After he shared where he enjoys getting his fix, I was determined to come up with a home style recipe that would be his new go-to! After all - it takes some time but it's a dish that's fairly easy to make!

Be sure to boil your whole chicken well and finely mince the ginger root and green onion. Also, don't be shy with the salt - season well to give your dish full flavor!



  • 1 Whole Chicken, Thawed

  • 1/4 Cup Ginger Root, Minced

  • 1/2 Cup Akakai Green Onion, Minced

  • 1/4 Cup Vegetable Oil

  • Water (enough to completely cover chicken while boiling)

  • 2 TBL Salt (add to water while boiling chicken)

  • Kosher Salt , To Taste (for ginger/green onion mixture)



  1. Place a large pot on medium-high heat. Add in water (enough so when adding chicken, the whole chicken will be submerged). Add 2 TBL of salt to the water and bring to a boil.

  2. Once water is boiling, turn down heat to medium, carefully add chicken to the pot of water and cover with a lid - be sure to "crack" the lid (vent) so water does not boil over. Allow chicken to boil for about 45-minutes.

  3. While waiting for the chicken to boil, prepare your ginger/green onion topping. Peel and slice ginger. Then crush with the flat side of your knife or with a pounding object to release oils and to break apart ginger root fibers.

  4. Next, take crushed ginger roots and green onion and combine by mincing together on a cutting board. Sprinkle in salt (to taste) and continue chopping and folding ginger and green onion together until well combined. Both ingredients should be finely minced. Set aside.

  5. After 45-minutes of boiling, check chicken to be sure it is thoroughly cooked. Internal temperature should be at least 165-degrees. If complete, turn off heat and remove chicken from water.

  6. Once chicken is cool to touch, break down into serving pieces and remove the bones. For a visual tutorial, check out our video tutorial below.

  7. Once portioned, arrange chicken on a plate or heat-safe serving dish. Top with your ginger and green onion mix, massaging all over to coat the chicken (again, please see video for a visual).

  8. Meanwhile, place a small pan on medium heat, add oil and simmer until oil begins smoking. Once smoking, remove from heat and very carefully pour hot oil over the chicken and ginger mixture. You'll hear the sizzle once oil hits the chicken!

  9. Pour desired amount of oil over chicken to fully coat and to bring out the aromas of the ginger and green onion. Enjoy immediately for a hot dish or if you prefer cold ginger chicken, refrigerate until cool and enjoy!



To see this recipe in action, watch Ocean's tutorial below:

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