Chicken With Two Onions in Sand Pot |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a version of a recipe that was originally in Jeff Smith's The Frugal Gourmet Cooks Three Ancient Cuisines. This was a favorite of my boys when they were growing up. Ingredients:
3 lbs chicken, hacked into 2 inch pieces |
1 cup chicken stock |
2 yellow onions, peeled and cut into 8 wedges, divide wedges into leaves |
6 green onions, slivered |
1 pinch brown sugar |
1/4 teaspoon five-spice powder |
1/2 head iceberg lettuce, torn up |
2 tablespoons light soy sauce |
3 tablespoons dry sherry or 3 tablespoons rice wine |
1 teaspoon ginger, either cut julienne or grated |
4 tablespoons peanut oil |
2 garlic cloves, finely chopped |
1/2 teaspoon salt |
Directions:
1. Cut the chicken and mix with the marinade. Allow to sit for 15 minutes.
2. Heat the wok and add half the oil.
3. Stir-fry the garlic and salt for just a moment.
4. Add the chicken, drained of the marinade.
5. Reserve the marinade.
6. Brown the chicken on all sides and add the broth
7. Cover and cook until the chicken is done to your taste.
8. Remove the cover and allow the broth to reduce a bit.
9. Remove all from the wok and set aside.
10. Heat the wok and add the rest of the oil.
11. Cook the onions until the yellow ones begin to brown a bit.
12. Return the chicken to the wok along with the other ingredients, except the lettuce, but including the marinade.
13. Stir-fry for a few moments so that all is hot.
14. Place the lettuce in a 4 quart sand pot or stove top casserole.
15. Top with the chicken and onions and cover.
16. Place on the stove and heat until the pot is very hot.
17. Serve immediately.
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