Best 4 Chinese Boiled Chicken With Onions Chow Yow Gai Recipes

**Chow yow gai**, also known as Chinese Boiled Chicken with Onions, is a classic Cantonese dish that is often served as a cold appetizer or main course. The dish is made with a whole chicken that is boiled and then served with a sauce made from onions, ginger, garlic, and soy sauce. The chicken is typically served cold, but it can also be served warm. The sauce is also versatile and can be used as a dipping sauce for other dishes, such as steamed fish or tofu.

In addition to the classic recipe, there are also several variations of chow yow gai. Some recipes call for the chicken to be roasted or fried instead of boiled. Other recipes add additional ingredients to the sauce, such as chili peppers or black beans. No matter how it is prepared, chow yow gai is a delicious and easy-to-make dish that is sure to please everyone at your table.

This article provides recipes for **three different variations of chow yow gai**. The first recipe is for the classic boiled chicken with onions. The second recipe is for a roasted chicken with onions. The third recipe is for a fried chicken with onions. All three recipes are easy to follow and produce delicious results.

Let's cook with our recipes!

CHINESE BOILED CHICKEN WITH ONIONS - CHOW YOW GAI

Chinese Boiled Chicken with Onions - Chow Yow Gai image

Make and share this Chinese Boiled Chicken with Onions - Chow Yow Gai recipe from Food.com.

Provided by albasque

Categories Whole Chicken

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 (3 lb) chicken, cleaned
2 bunches green onions
1 tablespoon light soy sauce
1 tablespoon sesame oil
2 teaspoons salt
1/2 cup peanut oil, heated to smoking point

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

Boiled Chicken, Chinese Style image

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.

Provided by caroline.kelley

Categories Whole Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 2

Ingredients

1 roasting chicken (can use whole chicken or chicken breasts or thighs)
boiling water

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.

CHOW YOW GAI RECIPE

Chow Yow Gai Recipe image

Provided by forgetid

Number Of Ingredients 5

Ingredients

3 med. boneless skinless chicken breasts, par-boiled, cooled and torn into bite-size pieces
4 cups iceberg lettuce, washed, patted dry (important) torn into med. sized pieces
1 cup thinly sliced red onion
1/3 cup soy sauce
1/3 cup peanut oil

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.

GRANDMA'S BOILED CHICKEN

Grandma's Boiled Chicken image

This is the base recipe I use to make chicken and noodles, chicken and dumplings and chicken with rice soup. You can use the chicken for any recipe that calls for cooked chicken and freeze the broth in one cup servings for any recipe that calls for chicken broth.

Provided by Sandy in Oklahoma

Categories Clear Soup

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (3 -4 lb) chicken, whole (Grandma said 1 fat hen)
1 large onion, chopped in large chunks
3 carrots, chopped into chunks
2 stalks celery, chopped into chunks
1 tablespoon peppercorn, whole
2 garlic cloves, diced
2 bay leaves
1 teaspoon dried parsley flakes
2 teaspoons salt

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.

Tips:

Choose the right chicken: For the best results, use a whole chicken that is about 3 pounds in weight. You can also use chicken pieces, but the cooking time may vary.
Soak the chicken: Soaking the chicken in a mixture of water and Chinese rice wine or Shaoxing wine helps to remove impurities and gives the chicken a more flavorful taste.
Use a large pot: You will need a large pot to boil the chicken. Make sure the pot is large enough to hold the chicken and the onions comfortably.
Bring the water to a boil before adding the chicken: This will help to prevent the chicken from sticking to the bottom of the pot.
Simmer the chicken over low heat: Once the water has come to a boil, reduce the heat to low and simmer the chicken for about 30 minutes, or until it is cooked through.
Add the onions towards the end of the cooking time: This will help to ensure that the onions are cooked through but still retain their crunch.
Serve the chicken immediately: Chow Yow Gai is best served immediately after it is cooked. You can garnish it with chopped green onions or cilantro if desired.

Conclusion:

Chow Yow Gai is a simple but delicious dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its tender chicken, flavorful sauce, and crunchy onions, Chow Yow Gai is sure to please everyone at your table. So next time you are looking for a quick and easy Chinese dish, give Chow Yow Gai a try!