Too Many Cooks in the Kitchen (chicken with dipping sauce)

I never fully understood the old adage “Too many cooks in the kitchen” until now…

This past week my mother joined us in the kitchen.  While I enjoyed spending time with mom and Puo, I was being bossed around my small kitchen the entire time.  Everything I did was incorrect from the type of chicken I bought (organic) to how I chopped the green onions.  In the end we recreated a chicken dish that tastes just like I remembered! 

Although it is one of my brother’s favorites, I grew tired of this dish until I began to miss it recently.  This is one that aunts and grandmothers would bring over to our house on random occasions.  The chicken is tender, the dipping sauce is salty, and it is usually served cold.

Chicken with ginger and green onion dipping sauce:

Ingredients:

1 whole chicken

¼ cup green onions finely chopped (using mainly the white portion)

¼ cup ginger finely chopped

1 teaspoon salt

1 ½ tablespoon canola oil

Directions for chicken:

1.  Rinse chicken under cold water and pat dry.
2.  Cut chicken in half.
3. In a large pot or dutch oven that fits the entire chicken, bring water to a boil.
4. Place chicken in boiling water. 
5. Cover with lid until water boils again.
6. Flip the chicken and recover.
7. Boil for 10 minutes.
8. Turn off heat and let sit covered until water cools to a lukewarm temperature.
9. Place chicken in a container and refrigerate until completely cool (about 2 hours).
10. Remove chicken and chop into smaller pieces.

Directions for sauce:

1. Combine green onions, ginger, and salt in a small bowl.
2. In a small pan, heat canola oil on medium high heat.
3. Pour the oil into bowl with green onions, ginger, and salt.
4. Stir well and serve.

Cut chicken in half

Boil chicken

Green onion and ginger dipping

Problems I encountered:

I chopped the green onions and threw out the white portion before they told me otherwise.  This is the portion of the onion we were to use for the dish.