KOALAMOA GINGER CHICKEN
- 1 Whole Koalamoa Chicken
- 1 c Sam’s Ginger Pesto
- Ginger Pesto (mix in a blender):
- ½ c minced Chinese Parsley
- ½ c minced Green Onions
- ¼ c minced Ginger
- Salt & Pepper (white)
- ¾ c Salad Oil
Slice chicken in sections and lay on a serving plate. Optional: Laying chicken on a bed of shredded lettuce/dry coleslaw. Spread ginger pesto over chicken and serve.
KOALAMOA CHICKEN SALAD
- 1 Whole Koalamoa Chicken (meat pulled off)
- ¼ c Onions, chopped
- ¼ c Celery, chopped
- Sprigs of Dill
- 2 Hardboiled Eggs
- Sam’s Oriental Dressing
- Sat & Pepper
- Bed of Lettuce
- ¼ Papaya
Have bed of lettuce prepared on a serving plate and place papaya in the center. In a bowl, mix the rest of the listed ingredients together along with the pulled chicken meat. Fill the top of the papaya half with the chicken salad.
KOALAMOA STIR-FRY
- 1 Whole Koalamoa Chicken
- 1 t Ginger
- 1 T Garlic
- 1 lb Assorted Vegetables
- 1 c Sam’s Teriyaki Sauce
De-bone chicken by pulling meat apart from the bone and set meat aside. In a wok, heat ginger, garlic and assorted vegetables. If celery and onions are chosen, add those first. Stir together. Add chicken meat and mix. Pour teriyaki sauce over the assortment and continue to stir-fry
until cooked.
