This is a tasty Chinese dish that is a cinch to make at home. You just boil a whole chicken, then shred it into pieces, top with green onions and toss together with sesame and peanut oils and soy sauce. I adapted the original recipe and made it a bit healthier by cutting down on salt and oil. I also recommend buying an organic chicken if your budget allows. Serve with brown rice and steamed snow peas. Yummy!
Makes 4 servings
- 1 organic chicken (about 3-3.5 lb) = un poulet (bio) d'environ 1.5 kg
- 1 bunch green onions = une botte d'oignons verts
- 2 tablespoons low-sodium soy sauce = 2 cuillères à soupe de sauce soja (si possible allégée en sodium)
- 1 tablespoon sesame oil = 1 cuillère à soupe d'huile de sésame
- 1 teaspoon salt = 1 cuillère à café de sel
- 1/3 cup peanut oil = 80 ml d'huile d'arachide
- 1 clove garlic, smashed = 1 gousse d'ail, écrasée
Fill a large pot with water (about two-thirds full) and bring to a boil. Put the whole chicken into the pot, being careful not to splash hot water on yourself. Cover the pot and turn the heat down to low. After about 45 minutes to one hour, the chicken is done. Remove and cool for 10 minutes.
Debone the chicken and tear the meat into small strips. Place them on a large platter. Pour the soy sauce, the sesame oil and the salt over the chicken. Clean the green onions, cut them up into 1/2-inch pieces and place over the chicken.
Put the peanut oil and the garlic in a small pan. Heat to smoking point. Remove the garlic and pour the hot peanut oil over the chicken. Toss like salad and serve. Enjoy!