Chinese Boiled Chicken with Onions Chow Yow Gai

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. Serve.