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Chinese Boiled Chicken With Onions Chow Yow Gai Recipe
|Chicken||3 1⁄2 Pound, cleaned|
|Green onions||2 Bunch (200 gm)|
|Light soy sauce||1 Tablespoon|
|Sesame oil||1 Tablespoon|
|Salt||2 Teaspoon, heated to smoking point|
|Peanut oil||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4134 Calories from Fat 2708
% Daily Value*
Total Fat 303 g465.7%
Saturated Fat 71.2 g356.1%
Trans Fat 0 g
Cholesterol 1063.7 mg
Sodium 6072.4 mg253%
Total Carbohydrates 12 g4.1%
Dietary Fiber 7 g28%
Sugars 4.2 g
Protein 326 g652.8%
Vitamin A 191.4% Vitamin C 152%
Calcium 29.9% Iron 91.4%
*Based on a 2000 Calorie diet
Place the chicken in the boiling water.
When the water stops boiling, take out the chicken.
Cover the pot, and when the water boils again, place the chicken back in the pot.
Turn off the burner.
Leave the bird in the pot and the pot on the burner.
After 1 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 sesame oil over the chicken.
Pour the salt over the onions.
When you are ready to serve, pour the hot peanut oil over the onions and chicken.
Toss like a salad.