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Chinese Boiled Chicken with Onions - Chow Yow Gai

3 - 3 1/2-pound chicken, cleaned
2 bunches green onions
1 tablespoon light soy sauce
1 tablespoon sesame oil
2 teaspoons salt
1/2 cup peanut oil, heated

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. Serve.


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