Layered Ginger Chicken Dip
This is a recipe I just snagged from my good friend Deb, who served it at a dinner a few weeks ago. It was perfect for a calm evening on the shady backyard deck, with a glass of wine. Easily served 6 of us. Deb said it made too much sauce, so I cut that portion in half, which should be about right.
If you’ve never purchased fresh ginger, there are some tricks to selecting the best quality portion. It should be firm to the touch, and smooth, not wrinkly (which means it’s probably old.) You can freeze ginger and break off a portion as you need it. Here are some other good tips:
Another tip: Preparing Cilantro. If you’ve never used fresh cilantro, there are just a few things to know before you start diving in. Here’s a good video to show you how it’s done.
Enjoy!
Layered Ginger Chicken Dip
Ingredients
Sweet and Sour Sauce
- 1/2 cup Water
- 2 tbsp Brown Sugar packed
- 1 tsp Cornstarch
- 2 tbsp Ketchup
- 1 tbsp Rice Vinegar
- 1 1/2 tsp Worcestershire Sauce
- Tabasco to taste
Chicken Layer
- 3/4 cup Cooked Chicken shredded or chopped
- 1/2 cup Carrot shredded
- 1/4 cup Peanuts, unsalted chopped
- 3 tbsp Scallions sliced
- 2 tbsp Soy Sauce
- 1 tbsp Cilantro, fresh chopped
- 1 tbsp Gingerroot, fresh grated
- 1 tsp Sesame Oil
- 1 clove Garlic minced
Cream Cheese Layer
- 8 oz Cream Cheese softened
- 1 tbsp Milk
Instructions
For the sauce,
- Combine the cold water, brown sugar and cornstarch in a saucepan and mix well. Heat on medium until the brown sugar and cornstarch blend and dissolve. Stir in ketchup, vinegar, and Worcestershire sauce and simmer until thickened. Add a dash or two of Tabasco to taste. Let stand until cool or place, covered, in refrigerator.
For the chicken layer,
- Combine the cooked chicken, carrots, peanuts and scallions in a bowl and combine. Stir in soy sauce, cilantro, gingerroot, sesame oil and garlic. Chill, covered, in the refrigerator.
For the cream cheese layer
- Beat the cream cheese and milk in a mixing bowl until light and fluffy.
To assemble
- Spread the cream cheese evenly over a 12-inch serving plate. Spread with cooled chicken mixture. Drizzle the top with sauce. Serve with rice crackers.
