Chicken With Two Onions In Sand Pot
Serving Size : 4
Ingredients for prepare Chicken With Two Onions In Sand Pot
:
| Amount | Measure | Ingredient - Preparation Method |
| 3 | pounds | chicken - hacked into 2" pcs. |
| 4 | tablespoons | peanut oil |
| 2 | | garlic cloves - finely chopped |
| 1/4 | teaspoon | salt |
| 1 | cup | Chinese chicken soup stock - see * note 1 |
| 2 | | yellow onions - see * note 2 |
| 6 | | green onions - slivered |
| 1 | pinch | brown sugar |
| 1/4 | teaspoon | five-spice powder |
| 1/2 | | iceberg lettuce head - torn up |
=== marinade ===
chicken with two onions in sand pot |
| 2 | tablespoons | light soy sauce |
| 2 | tablespoons | dry sherry or Chinese rice wine |
| 1 | teaspoon | grated or julienne ginger |
recipe Chicken With Two Onions In Sand Pot
* Note 1: See the "Chinese Chicken Soup Stock" recipe which
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is included in this collection. * Note 2: Peel and cut the onions into 8 wedges each; divide the
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wedges into leaves. Cut the chicken and mix with the marinade. Allow to sit for 15 minutes. Heat a wok
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and add one-half of the oil. Chow (stir-fry) the garlic and salt for
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just a moment. Add the chicken, drained of the marinade. Reserve the marinade. Brown the chicken well on all
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sides and add the broth. Cover and cook until the chicken is done to your taste. Remove the cover and
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allow the broth to reduce a bit. Remove all from the wok and set aside. Heat
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the wok and add the remaining oil. Chow the onions until the yellow ones begin
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to brown a bit. Return the chicken to the wok along with the remaining ingredients
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except the lettuce but including the marinade. Chow for a few moments so that all is hot. Place the lettuce
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in a 4-quart sand pot or stove-top casserole. Top with the chicken and onions and cover. Place on the stove
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and heat until the pot is very hot. Serve immediately. This recipe serves 4 to 6 as part of a
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Chinese meal. Comments: This dish will have an unusual flavor due to the
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use of the wonderful five-spice powder. If you do not have a sand pot you can
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use a stove-top casserole. Recipe Source: THE FRUGAL GOURMET by Jeff Smith
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