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.
BOILED CHICKEN, CHINESE STYLE (ADAPTED FROM THE FRUGAL GOURMET)
I did this with boneless chicken breast, and some chicken boullion (made with OXO, for my UK friends) with diced scallions, and used the stock to make brown rice. It was delightful--the chicken is tender and moist, and wonderful for a cold lunch, or chicken salad, etc.~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *The idea of boiled chicken hardly causes great excitement. That is because we are in the habit of boiling chicken until there is no longer any flavor in the bird itself, but the boiling solution tastes great!In this recipe you 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.A chicken salad recipe is also included
Categories Poultry Asian Asian Poultry Dinner Poultry Dinner
Yield 1
Number Of Ingredients 3
Steps:
- Fill a large kettle with water, add OXO (or Herb-Ox Chicken, in the US) and bring to a boil. (An 8-qt pot 2/3 filled with water works great for a 2 1/2 to 3 lb bird).
- When the water boils, turn off the heat source and place the whole cleaned chicken (or whole boneless chicken breasts) into the pot. When the water stops boiling, take the chicken out. Cover the pot, and when the water boils again, place the chicken back in the pot. Cover the pot and turn off the heat. Leave the chicken in the pot on the stove. After 1 hour the chicken is done. Remove and cool
- You can de-bone this chicken in very little time. For low fat chicken, 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 decide to store the meat in the refrigerator.
- The chicken is ready to use in a salad such as this:
- Chicken Salad
- cooked chicken
- celery, chopped
- mayonnaise, sour cream or yogurt
- green onions, chopped
- capers, chopped (optional)
- salt and pepper
- lettuce
- Chop the chicken, and mix with all the remaining ingredients except lettuce.
- Serve on a bed of lettuce.
- source: Frugal Gourmet
Nutrition Facts : Nutritional Info Servings Per Recipe 1 Amount Per Serving Calories
FRUGAL GOURMET CHICKEN
I think this came from the Frugal gourmet's tv show - was it back in the 80's? Anyway, this technique of "sealing in the juices" is wonderful and it ends the controversy (at least with me) whether the chicken on the grill is "really done". Try this.
Provided by KCShell
Categories Poultry
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Choose a stockpot or large sauce pan, depending on amount of chicken you are making.
- Fill pot with water and bring to boil.
- Place chicken with skin in pot until it stops boiling.
- (Seals in juices) Remove chicken from pot.
- Bring pot to a boil again.
- Put chicken back in and bring to a full boil.
- When water and chicken are boiling again, put lid on pan, turn burner off.
- Let stand for one hour.
- Finish chicken by placing on grill for 15- 20 minutes Brush with barbecue sauce.
- Preparation time is an estimate.
Nutrition Facts : Calories 281.9, Fat 13.8, SaturatedFat 3.7, Cholesterol 118.3, Sodium 630.5, Carbohydrate 8, Fiber 0.8, Sugar 2.5, Protein 29.3
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.
CHINESE COLD BOILED CHICKEN
This is an easy dish, put together in minutes and abandon for an hour on a low flame. If you do it in the morning, it will be ready for lunch. But it can also be cooked a day ahead. Its flavors deepen with a night in the fridge. The recipe in three sentences: Season the thighs with salt and pepper, ginger, star anise and scallions, cover with water and simmer slowly. Remove the chicken, reduce the cooking liquid, then pour it back over the meat. Wait until it's well chilled. To serve, sprinkle the ice-cold jelly-clad chicken with sesame oil, scallions, cilantro and jalapeño slices. Give it a squeeze of lime. If you want something extra, add cucumber, avocado and crisp lettuce leaves. Or take off the skin, shred the chicken and have it with cold noodles.
Provided by David Tanis
Categories dinner, project, main course
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Season the thighs generously with salt and pepper. Put them in a pot and barely cover with cold water. Add the ginger, garlic, star anise and the two whole scallions. Bring to a gentle boil and skim any rising foam. Turn the heat to very low, cover, and cook at a bare simmer for 1 hour.
- Transfer the thighs to a bowl to cool. Skim the fat from the surface of the cooking liquid. Over high heat, reduce the liquid by half, about 10 minutes, then strain it over the thighs. Cover and refrigerate several hours or overnight.
- To serve, arrange the chicken on a platter, leaving some of the jellied broth clinging to the thighs. (Alternatively, the skin may be removed and discarded, and the meat pulled from the bone and shredded.) Lightly sprinkle with salt and pepper. Top with slivered scallions, cilantro and, if you like, jalapeño slices. Drizzle with sesame oil and surround with lime wedges.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 30 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 7 grams, Sodium 415 milligrams, Sugar 0 grams, TransFat 0 grams
CHINESE DIM SUM POT STICKERS
A recipe from my worn out copy of Jeff Smith's The Frugal Gourmet Cooks 3 Ancient Cuisines. With this recipe, which I adapted from a soup to pot stickers, you have the choice of steaming or pan frying the dumplings. Dim sum (also known more commonly as gyoza) wrappers are shaped like wonton wrappers except they are round not square. The wrappers can be found at any Asian market and many grocery chains. We always serve the dim sum with both a sweet dipping sauce, (usually a purchased plum sauce) and a salty dipping sauce. You can also use freshly made dim sum wrappers, but as I am not to that confidence level in Asian cooking I will leave that to the culinary experts. In the meantime I will take itty-bitty baby steps when it comes to cooking Asian food.
Provided by COOKGIRl
Categories Vegetable
Time 1h20m
Yield 60 dim sum
Number Of Ingredients 20
Steps:
- *NOTE: the original recipe specified ground lean pork. Either type of meat will work. However, we prefer equal parts of both ground chicken and ground pork.
- DIPPING SAUCE: In a small non-reactive bowl combine the dipping sauce and set aside to marinate. Best prepared several hours in advance.
- MEAT FILLING: In a large bowl combine the filling ingredients. Cover and refrigerate at least 1 hour.
- To make a simple paste for sealing the wrappers, in another small bowl combine a few tablespoons of water and roughly 1 teaspoon cornstarch. Stir to blend. Place about 3/4 tablespoon of the meat mixture on one dim sum wrapper. Using your fingers or a pastry brush, add a little bit of the water/cornstarch mixture to the edge of the wrapper. Fold over the wet edges so they meet and they should look like mini-turnovers. Be sure edges are sealed firmly so that the dim sum do not fall apart during cooking.
- (If you own a dim sum wrapper maker use that. If you don't own one, considering investing in a dim sum wrapper. They are inexpensive and come in very handy! A small turnover maker will also work.).
- Place the filled dim sum singly on parchment or waxed paper lined cookie sheet. Fill all the dim sum wrappers.
- FRYING THE DIM SUM: In large saute pan, on medium-high heat the peanut oil, approximately 1 tablespoon. Add the dim sum in batches, DO NOT crowd, and fry until golden on both sides, about 5 minutes.
- Once golden, add 1/4 cup of broth or water, cover pan and bring to boil. Reduce heat to simmer and cook for about 20 minutes or until liquid is evaporated and dim sum are tender but not gummy . Serve immediately.
- STEAMING THE DIM SUM: Place a large bamboo steamer inside a large stock pot. Fill with water so that the water does not exceed the bottom of the first level or tier of the steamer basket. Lightly oil the inside of the bamboo steamer basket so that the gyoza do not stick. Arrange the dim sum singly in the bamboo steamer, cover and bring water to boil. FYI- Don't put the cover on the stock pot, only the bamboo steamer.
- Reduce heat to low-medium and cook for about 20 minutes or until dim sum are tender but not gummy. Make sure the water does not evaporate, checking periodically and adding more if necessary. Serve hot.
- Serve the dim sum with your favorite dipping sauces.
- Yield is estimated.
- The meat mixture can be prepared in advance and frozen until ready to use. Any leftover meat mixture can also be placed in the freezer for later use.
Nutrition Facts : Calories 16.6, Fat 0.8, SaturatedFat 0.2, Cholesterol 9.6, Sodium 107.2, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 1.6
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