Chow Yow Gai
Aug. 16th, 2020 10:46 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chinese Boiled Chicken with Onions.
1 3-3.5 lb chicken, cleaned
2 bunches green onions
1 Tbsp soy sauce
1 Tbsp sesame oil
2 tsp salt
1/2 cup peanut oil, heating to smoking point
Fill a large stockpot 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. Cover. Turn off the heat and leave the bird in the pot and the pot on the burner. After 1 hour the chicken is done. Remove, and cool.
Debone (and skin) the chicken, and tear the meat into small strips. Place them on a large platter. Clean the green onions and julienne them into brushes. Place them on the chicken and pour over the soy sauce and sesame oil. Sprinkle over the salt. When you are ready to serve, pour the hot peanut oil over the onions and chicken. Toss like a salad and serve.
What worked: This was surprisingly good for its simplicity. It went nicely with Szechuan sweet corn and rice. (I know, the chicken dish is probably Cantonese rather than Szechuan. It's fusion.) I expected it to be a bit greasy, but it wasn't at all.
We kept the water the chicken boiled in, and used it with the carcass to make stock. It made really good, gelatinous stock. Which makes sense since it boiled the whole chicken rather than just the carcass.
What didn't: This made way more than two of us wanted to eat. We had a plan for the leftovers (chicken-chard enchiladas) but still.
Will I make it again? Surprisingly, yes. Although I'd use a couple whole legs instead of a whole chicken.
1 3-3.5 lb chicken, cleaned
2 bunches green onions
1 Tbsp soy sauce
1 Tbsp sesame oil
2 tsp salt
1/2 cup peanut oil, heating to smoking point
Fill a large stockpot 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. Cover. Turn off the heat and leave the bird in the pot and the pot on the burner. After 1 hour the chicken is done. Remove, and cool.
Debone (and skin) the chicken, and tear the meat into small strips. Place them on a large platter. Clean the green onions and julienne them into brushes. Place them on the chicken and pour over the soy sauce and sesame oil. Sprinkle over the salt. When you are ready to serve, pour the hot peanut oil over the onions and chicken. Toss like a salad and serve.
What worked: This was surprisingly good for its simplicity. It went nicely with Szechuan sweet corn and rice. (I know, the chicken dish is probably Cantonese rather than Szechuan. It's fusion.) I expected it to be a bit greasy, but it wasn't at all.
We kept the water the chicken boiled in, and used it with the carcass to make stock. It made really good, gelatinous stock. Which makes sense since it boiled the whole chicken rather than just the carcass.
What didn't: This made way more than two of us wanted to eat. We had a plan for the leftovers (chicken-chard enchiladas) but still.
Will I make it again? Surprisingly, yes. Although I'd use a couple whole legs instead of a whole chicken.
