Cold Ginger Chicken

I remember I always enjoyed ordering 'cold ginger chicken' when we went to eat at "Laie Chopsuey". No other restaurant prepared this dish as tasteful as Laie Chopsuey so I decided that I'm going to try to make it. Try this recipe and let me know if you enjoy it or not...

Ingredients To Prepare Chicken:

1 box chicken thighs
4 cloves of garlic crushed
1" ginger thinly sliced
3 stalks of green onions, finely chopped

Ingredients for Ginger Sauce:
 ½ cup vegetable oil
2 tbsp sesame seed oil
3 cloves garlic minced fine
½ cup ginger minced fine
½ cup Green onion chopped fine
1 tbsp Hawaiian salt (coarse salt)  

Defrost the chicken and clean it thoroughly, remove the skin and the bones. It is not fun when you have to bite into pieces of bone you cannot enjoy the meal. I know most restaurants serve the chicken without removing the bones. But I prefer to remove them so you can enjoy the chicken and the blend of ginger sauce. Place a pot with suffecient water on the stove at medium heat to boil the chicken. Add the chicken, garlic, ginger, green onions and a little salt, cover the pot and cook for at least 10 minutes. Remember to make sure the chicken is completely thawed before cooking or else the chicken will not absorb the flavors well while boiling. Check to make sure the chicken is cooked, you can use the chopstick to test it by poking the chicken, if it smoothly enters the flesh then it is ready to be removed from the heat. Remove the pot from the stove and let it still for a little while you prepare the ginger sauce.

To prepare the ginger sauce, use a bowl and combine all the ingredients, mix it well and refrigerate it. You can refrigerate the chicken too but first remove the chicken from the pot into a dish and make sure it is covered well. When you are ready to serve plate the chicken pieces and then top it with the ginger sauce...YUMMY!