Ginger Chicken Hash

Name: Ginger Chicken Hash
Total time: 30 min
Yield: 2 servings
Ingredients: 10 ounces skinless, boneless chicken breast; Enough no-salt-added chicken stock to poach chicken breasts (about 2 cups); 1 large baking potato; 1 medium red onion to yield 6 tablespoons grated; Fresh or frozen ginger to yield 1 tablespoon coarsely grated; 2 tablespoons flour; 3 egg whites; 1/4 teaspoon salt; Freshly ground black pepper to taste; 1 tablespoon canola oil

By Marian Burros

Total Time: 30 minutes
Rating: 3(5)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; A Chicken Hash Without the Cream

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Ingredients

Yield:2 servings

10ounces skinless, boneless chicken breast
Enough no-salt-added chicken stock to poach chicken breasts (about 2 cups)
1large baking potato
1medium red onion to yield 6 tablespoons grated
Fresh or frozen ginger to yield 1 tablespoon coarsely grated
2tablespoons flour
3egg whites
¼teaspoon salt
Freshly ground black pepper to taste
1tablespoon canola oil

Ingredient Substitution Guide

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Preparation

Step 1
Rinse chicken, and combine in saucepan with stock; cover, and simmer until chicken is cooked, about 10 minutes.
Step 2
Peel potato, cut into small chunks and place in food processor. Chop finely by pulsing, place potato in a dish towel and twist to squeeze out liquid. Measure, then place in mixing bowl.
Step 3
In food processor finely chop onion; then, stir into potato. Grate ginger, and add flour, egg whites, salt and pepper.
Step 4
When chicken is cooked, drain and finely cut; stir into potato mixture. Season with salt and pepper.
Step 5
Heat large nonstick pan until it is very hot; reduce heat to medium. Add oil; then, add the chicken-hash mixture. Cook, stirring often, until browned.
Step 6
Serve with salsa.