Chinese Boiled Chicken With Onions Chow Yow Gai Recipes

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CHINESE BOILED CHICKEN WITH ONIONS - CHOW YOW GAI



Chinese Boiled Chicken with Onions - Chow Yow Gai image

Make and share this Chinese Boiled Chicken with Onions - Chow Yow Gai recipe from Food.com.

Provided by albasque

Categories     Whole Chicken

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 6

1 (3 lb) chicken, cleaned
2 bunches green onions
1 tablespoon light soy sauce
1 tablespoon sesame oil
2 teaspoons salt
1/2 cup peanut oil, heated to smoking point

Steps:

  • Fill a large kettle with water and bring to a boil. (An 8-quart pot two-thirds filled with water works great for a 2 1/2 to 3-pound bird.)
  • When the water boils, place the whole cleaned chicken into it. When the water stops boiling, take the chicken out.
  • Cover the pot and when the water again boils, place the chicken back in the pot. Cover the pot and turn off the heat. Leave the chicken in the pot and the pot on the burner. After one hour, the chicken is done. Remove, and cool.
  • Debone the chicken and tear the meat into small strips.
  • Place them on a large platter.
  • Clean the green onions, and split each onion down the middle. Then cut them up into 1/2-inch pieces and place over the mound of chicken.
  • Pour the soy sauce and the sesame oil over the chicken.
  • Pour the salt over the onions.
  • When you are ready to serve, pour the hot peanut oil over onions and chicken.
  • Toss like salad and serve.

CHOW YOW GAI RECIPE



Chow Yow Gai Recipe image

Provided by forgetid

Number Of Ingredients 5

3 med. boneless skinless chicken breasts, par-boiled, cooled and torn into bite-size pieces
4 cups iceberg lettuce, washed, patted dry (important) torn into med. sized pieces
1 cup thinly sliced red onion
1/3 cup soy sauce
1/3 cup peanut oil

Steps:

  • Toss cooked chicken pieces, lettuce, onion and soy sauce in glass bowl. Heat peanut oil in saucepan over med.-med. high heat just until smoke begins to roll off top of oil. Quickly remove oil from heat and pour over tossed mixture being careful of splattering due to residual water in lettuce. Toss mixture gently. Lettuce and onion will wilt and soy sauce will be absorbed into veggies and chicken when hot oil is added.

BOILED CHICKEN, CHINESE STYLE



Boiled Chicken, Chinese Style image

This is an original recipe by Jeff Smith, from the cookbook "The Frugal Gourmet". Use for Chicken with Leeks and Cream recipe, as well as other recipes that call for cooked chicken. Have also used method for boneless chicken thighs with great results. In this recipe we do not actually boil the bird at all but rather place it in boiling water and then leave it alone. Please read the instructions carefully. This dish is so simple and so delicious that you will think the instructions are incorrect.

Provided by caroline.kelley

Categories     Whole Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 2

1 roasting chicken (can use whole chicken or chicken breasts or thighs)
boiling water

Steps:

  • Fill a large kettle with water, and bring to a boil. (An 8 quart pot two-thirds filled with water works great for a 2 1/2 - 3 pound bird). When the water boils, place the whole cleaned chicken into it. When the water stops boiling, take the chicken out. Cover the pot, and when the water again boils, place the chicken back in the pot. Cover the pot, and turn off the heat. Leave the chicken in the pot and the pot on the burner. After 1 hour the chicken is done. Remove and cool.
  • You can debone this chicken in very little time. If you are on a low-salt/low-fat diet, be sure to remove the skin. Save the juices that flow from the bird when deboning because this liquid contains a great deal of natural gelatin and will help keep the bird moist if you should decide to store the meat in the refridgerator. The chicken is ready to serve or use.

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