Best Boiled Chicken Chinese Style Recipes

CHINESE BOILED CHICKEN WITH ONIONS - CHOW YOW GAI

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

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.

BAI QIE JI (WHITE CUT CHICKEN)

Steps:

• Bring 4 quarts of cold water to a boil in a 7-quart Dutch oven. Add the salt, ginger and scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil. Carefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings, being careful not to tear the skin, so that all the water drains from the cavity; do not use tongs to lift the chicken as they can easily tear the skin. This step allows for any cold water still in the cavity to drain and ensures even cooking, inside and out. Lower the chicken back into the water. Bring the water back up to a boil and reduce the heat to low for a gentle simmer. Cook, covered, until the juices run clear when cut in between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water.
• Transfer the chicken to the bowl of ice water breast-side down and let cool, flipping halfway through, for about 10 minutes. Remove the chicken, letting the excess water drip off. (Submerging the chicken in an ice bath, not only stops the cooking so that it doesn't overcook, but also helps to firm the meat and gives the skin a crispness that couldn't be achieved otherwise.)
• Carve the chicken using a meat cleaver or large heavy chef's knife: start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters into roughly 3/4-inch pieces. Place the leg pieces in the lower half of the plate. Cut off the wings and drumettes and place right above the leg pieces. Cut the breastbone in half and remove the spine. Chop the breast into 3/4- to 1-inch pieces starting at the tapered end; transfer the breast pieces to the plate on top of the leg pieces.
• Serve with a small bowl of Scallion-Ginger Sauce for dipping or plain soy sauce.
• Stir together the ginger, scallions and 1 teaspoon salt in a heatproof medium bowl.
• Heat the oil over high heat in a small pot until it just starts to smoke or registers 375 degrees F on a digital thermometer, 4 to 5 minutes. Carefully pour the hot oil over the scallion-ginger mixture and stir to combine. Mix in the sugar and 1/2 teaspoon white pepper.

CHINESE COLD BOILED CHICKEN

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.