Chinese Boiled Chicken with Onions Chow Yow Gai
Delight in the simplicity and elegance of Chinese Boiled Chicken with Onions (Chow Yow Gai), a comforting and flavorful dish perfect for family dinners or special occasions. This recipe features tender, poached chicken prepared using a traditional Chinese technique that results in incredibly moist and juicy meat. Enhanced by a savory soy-based sauce with caramelized onions and the aromatic warmth of ginger and sesame oil, every bite balances subtle sweetness and umami. The dish is finished with a vibrant garnish of fresh green onions for a pop of color and freshness. Serve it over steamed white rice for a wholesome and satisfying meal. With minimal ingredients and preparation, this authentic Chinese recipe is ideal for home cooks seeking a balance of health and rich flavor!
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Recipe Information
Ingredients
- 1 approximately 3-4 lbs Whole chicken
- 4 stalks Green onions
- 2 slices Ginger
- 2 teaspoons Salt
- 0.5 teaspoons White pepper
- 1 medium, finely sliced Yellow onion
- 4 tablespoons Soy sauce
- 3 tablespoons Vegetable oil
- 1 teaspoons Sesame oil
- 1 teaspoons Sugar
- 8 cups Water
Instructions
Clean the whole chicken thoroughly and remove any excess fat. Pat it dry with a paper towel.
In a large pot, bring 8 cups of water to a boil. Add the ginger slices, 2 stalks of green onions (lightly crushed), and 1 teaspoon of salt to the water.
Carefully submerge the whole chicken into the boiling water breast-side down. Lower the heat to a simmer and cover the pot.
Cook the chicken for about 30-35 minutes, depending on the size, until the internal temperature of the thickest part reaches 165°F (74°C). Skim off any foam that rises to the surface during cooking.
Once cooked, carefully remove the chicken from the pot and immediately submerge it in a bowl of ice water. Let it sit for 10 minutes to stop the cooking process and firm up the skin.
While the chicken cools, heat 3 tablespoons of vegetable oil in a skillet over medium heat. Add the sliced yellow onion and sauté until slightly caramelized and fragrant, about 5 minutes.
In a small bowl, mix 4 tablespoons of soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of sugar, and a pinch of white pepper. Pour this mixture into the skillet with the onions and stir well. Turn off the heat and set aside.
Remove the chicken from the ice water and pat it dry. Chop the chicken into serving pieces using a cleaver or sharp knife.
Arrange the chicken on a serving plate. Pour the onion-soy sauce mixture over the chicken evenly.
Garnish with the remaining 2 stalks of green onions, thinly sliced. Serve immediately with steamed white rice or as part of a larger meal.
Nutrition Facts
Calories |
1095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 1895 mg | 82% | |
| Total Carbohydrate | 5.7 g | 2% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 2.9 g | ||
| Protein | 109.0 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1037 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
