Chow Yow Gai Recipes

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.

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.

Steps:

• Wash chicken well. Place all ingredients in large pot. Cover with water.
• Cover and bring to boil over high heat. Set lid at angle so steam can escape from pot. Lower heat to gentle boil and cook for 1-1 1/2 hours. Add more water if needed.
• When meat is falling off the bone, remove from heat. Remove chicken from broth and let cool. Once cool, remove skin and bones and discard. Chop or shred meat.
• Strain broth and cool in fridge until fat hardens on top. Remove fat and discard. Freeze unused broth for future use.