Ingredients for Chinese Boiled Chicken With Onions Chow Yow Gai
- 1 whole chicken (3 to 4 pounds)
- 6 - 8 green onions
- 3 - 4 tablespoons light soy sauce
- 2 teaspoons sesame oil
- 1/2 teaspoon salt
- 1/4 cup peanut oil
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How to Make Chinese Boiled Chicken With Onions Chow Yow Gai
- Fill a large kettle with enough water to fully submerge a 3-4 pound chicken. Bring to a rolling boil over high heat.
- Carefully place the whole cleaned chicken into the boiling water.
- Once the water returns to a boil, immediately remove the chicken from the pot. This helps remove impurities.
- Rinse the chicken under cold water and return it to the kettle.
- Add enough fresh water to cover the chicken. Bring the water back to a boil.
- Once boiling, immediately remove from heat, cover the kettle tightly, and leave undisturbed on the burner for 1 hour.
- After 1 hour, carefully remove the chicken from the kettle and let it cool completely.
- Once cool enough to handle, debone the chicken and tear the meat into bite-sized strips.
- Arrange the chicken strips on a large serving platter.
- While the chicken cools, clean and trim the green onions. Cut them in half lengthwise, then slice into 1/2-inch pieces.
- Evenly distribute the green onion pieces over the chicken.
- Drizzle the soy sauce and sesame oil over the chicken and onions.
- Sprinkle the salt evenly over the onions.
- Just before serving, heat the peanut oil until very hot (but not smoking).
- Carefully pour the hot peanut oil over the chicken and onions.
- Gently toss everything together, like a salad, and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
3g
Fat
46g
Carbs
1g
