ASIAN BOILED CHICKEN RECIPES
BOILED CHICKEN, CHINESE STYLE RECIPE - FOOD.COM
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.
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
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.
Nutrition Facts : Calories 721.4, FatContent 52.9, SaturatedFatContent 15.1, CholesterolContent 243.8, SodiumContent 227.1, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 57.2
CHINESE BOILED CHICKEN WITH ONIONS - CHOW YOW GAI RECIPE ...
Make and share this Chinese Boiled Chicken with Onions - Chow Yow Gai recipe from Food.com.
Total Time 2 hours 40 minutes
Prep Time 20 minutes
Cook Time 2 hours 20 minutes
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.
Nutrition Facts : Calories 490.5, FatContent 41.1, SaturatedFatContent 9.3, CholesterolContent 103.5, SodiumContent 1045.7, CarbohydrateContent 3.1, FiberContent 1.1, SugarContent 1, ProteinContent 26.7
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CHINESE COLD BOILED CHICKEN RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 20 minutes
Cuisine chinese
Calories 389 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 20 minutes
Cuisine chinese
Calories 389 per serving
- 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.
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BOILED CHICKEN RECIPE | ALLRECIPES
A recipe for boiled chicken; boiled chicken meat is called for in many other recipes, and is a wonderful basic recipe to have for many uses.
From allrecipes.com
Reviews 4.7
Total Time 1 hours 40 minutes
Category Meat and Poultry, Chicken, Whole Chicken Recipes
Calories 185.7 calories per serving
From allrecipes.com
Reviews 4.7
Total Time 1 hours 40 minutes
Category Meat and Poultry, Chicken, Whole Chicken Recipes
Calories 185.7 calories per serving
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CHINESE BOILED CHICKEN WITH ONIONS RECIPE | CDKITCHEN.COM
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