Or, as it's said in Cantonese: bok cheet gai.
Look at me! I am so ethnic. Word to your moms.
So I know this doesn't look super impressive, but it's about as close as I can come to cooking authentic Chinese food. It's got a flavor you will recognize if you've ever been to a Chinese banquet. And that flavor is: awesomeness.
My friend Kem sent me the link to this recipe. Seeing as how her family actually used to own and operate a Chinese restaurant, I'm absolutely going to take her word for it any time she tells me a certain Chinese recipe tastes good. I was not disappointed.
Disclaimer: This recipe actually calls for a whole chicken. I used two chicken breasts instead, poaching them for ... I dunno. Less than 30 minutes. Turned out great.
You poach your chicken in water with salt and ginger and garlic. Then you take the chicken out and put a little sesame seed oil on it (be sparing! This stuff knows how to come back to haunt you later).
Then you make your sauce, which is just sliced scallions, ginger, and some salt, with hot ass vegetable oil poured over it.
In any case, you should make this. It's yummy. Probably not low fat, considering the oil. But tis the season to become big fatties, eh? Here's the link.