Boiled Chicken with Sizzling Escallion Oil

Name: Boiled Chicken with Sizzling Escallion Oil
Prep time: 55 min
Total time: 55 min
Yield: Serves 6
Cuisine: Jamaica
Ingredients: 1–2 tsp salt; 1 chicken, washed and all cavities cleaned; 3 tbsp oyster sauce (optional); 4 tbsp finely chopped spring onion, green and white parts; 60 ml/¼ cup soya sauce; 60 ml/½ cup peanut or other vegetable oil; 60 ml/½ cup peanut or other vegetable oil; 1 scotch bonnet pepper, sliced (optional)

Preparation info

Serves
6

Difficulty
Easy
Ready in
55 min

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

This dish still remains one of my favourites. I learned to make it years ago in the kitchen of one of my Chinese-Jamaican friends. It is very simple yet satisfying and fun to eat with chopsticks and dipping bowls. It’s a casual and messy process even if you are deft with chopsticks, so be prepared to wipe your chin.

Ingredients

3 tbsp oyster sauce (optional)
1–2 tsp salt
1 chicken<

Asia
Americas
Jamaica
China
Main course
Caribbean

Method

Fill a large pot about half full of water. Bring to the boil. Drop in the oyster sauce, salt and the whole chicken.
Skim the water occasionally as the chicken boils. It will take about 45 minutes to be thoroughly cooked.
Remove the chicken from the water and place on a platter. Depending on how informal the setting you can either take it to the table