Prep 20 mins
Cook 2 hrs 20 mins
- 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
- 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.
I first tried this dish at my sister in laws house in the early 80's. It's been a favorite ever since. A few months back I tried it out on the kiddos when my husband was traveling. Our youngest son loved it. He asks for it all the time now. In fact, making it tonight :-)
I've loved this recipe since I first saw "The Frugal Gourmet" cook it on his show in the '80s. So Easy and so Yummy!
I've loved this recipe since I first got it in a monthly newsletter from an obscure Chef named Martin Yan (that was in the 70's, I believe). It is my entire family's favorite dish. I serve it over pan fried noodles (chow mein), with hot mustard and chili oil on the side and an icy cold Tsing Tao. Thank you for the Chinese name of it. I've always wanted to know it's true name.