CHINESE BOILED CHICKEN WITH ONIONS - CHOW YOW GAI
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
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.
HONG KONG-STYLE CHICKEN CHOW MEIN
A delicious chow mein with crispy noodles.
Provided by DecompileCodex
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 42m
Yield 4
Number Of Ingredients 16
Steps:
- Mix chicken with egg white, 2 teaspoons cornstarch, and sesame oil in a bowl.
- Bring a large pot of water to a boil. Add egg noodles; cook until soft, about 4 minutes. Drain. Spread out on paper towels to remove excess moisture.
- Heat vegetable oil in a wok over medium heat. Cook and stir noodles in the hot oil until golden brown, 3 to 5 minutes per side. Drain on paper towels.
- Stir chicken into the wok; cook, stirring frequently, until white, about 2 minutes. Transfer to a bowl using a slotted spoon.
- Pour chicken stock into the wok; stir in spring onions, soy sauce, rice wine, white pepper, and black pepper.
- Mix 1 tablespoon cornstarch and water together in a small bowl until smooth. Pour into the wok. Stir in oyster sauce. Add chicken and bean sprouts; cook and stir until chicken is tender and sauce is thickened, about 5 minutes. Serve over noodles.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 49.1 g, Cholesterol 61.1 mg, Fat 12.5 g, Fiber 8.4 g, Protein 30.4 g, SaturatedFat 2.1 g, Sodium 579 mg, Sugar 1.3 g
SHOYU CHICKEN WITH CHOW MEIN
I like to serve chow mein with shoyu chicken. If you're using your Instant Pot®, the chicken almost cooks itself while you prepare the chow mein.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian
Time 55m
Yield 8
Number Of Ingredients 20
Steps:
- Combine 1 cup soy sauce, pineapple juice, brown sugar, ginger, and garlic in a multi-functional pressure cooker (such as an Instant Pot®). Place chicken on top. Turn on Saute function and cook for about 8 minutes, stirring occasionally. Cancel saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Meanwhile, combine 2 tablespoons soy sauce, hoisin sauce, water, oyster sauce, rice vinegar, and brown sugar in a bowl. Set sauce aside.
- Heat sesame oil in a large skillet or wok over medium-high heat. Stir in onion and cook until soft and translucent, about 3 minutes. Stir in fresh chow mein noodles, cabbage, celery, mushrooms, carrots, and peas. Cook and stir until vegetables are tender, about 5 minutes. Mix sauce into the skillet and toss everything together until well combined and heated through, about 2 minutes. Serve with the shoyu chicken.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 49 g, Cholesterol 69.3 mg, Fat 18 g, Fiber 5.2 g, Protein 37.4 g, SaturatedFat 3.9 g, Sodium 1886.2 mg, Sugar 8.7 g
BOILED CHICKEN, CHINESE STYLE
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
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.
CHOW YOW GAI RECIPE
Provided by forgetid
Number Of Ingredients 5
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.
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