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Cold Ginger Chicken

 1 whole fryer
4 tbs salt
2 slices go-pi (dried tangerine peel)
water

Ginger Sauce:
1 cup ginger (finely chopped or minced in food processor)
4-5 stalks green onions (minced)
3/4 cup vegetable oil
2 tsp salt .

Clean and trim excess fat from chicken. Pat dry. Rub salt all over chicken, both inside and outside. Refrigerate 8 hours or over night. Bring water to a boil, put in go-pi and chicken. Cook at medium heat for 45 minutes, should have enough water to cover chicken. Remove from pot, drain excess water from chicken. Let chicken chill in refrigerator, then cut into serving pieces. Combine and mix ginger sauce ingredients together then chill. To serve, pour sauce over chicken or serve sauce in a separate bowl.

Submitted by: An AOL user.

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