Chinese Boiled Chicken With Onions Chow Yow Gai
|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)|
Fill a large kettle with water, and bring it to a boil.
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.