Prep 20 mins
Cook 50 mins
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.
- 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
- Cut the chicken and mix with the marinade. Allow to sit for 15 minutes.
- Heat the wok and add half the oil.
- Stir-fry the garlic and salt for just a moment.
- Add the chicken, drained of the marinade.
- Reserve the marinade.
- Brown the chicken on all sides and add the broth
- Cover and cook until the chicken is done to your taste.
- Remove the cover and allow the broth to reduce a bit.
- Remove all from the wok and set aside.
- Heat the wok and add the rest of the oil.
- Cook the onions until the yellow ones begin to brown a bit.
- Return the chicken to the wok along with the other ingredients, except the lettuce, but including the marinade.
- Stir-fry for a few moments so that all is hot.
- Place the lettuce in a 4 quart sand pot or stove top casserole.
- Top with the chicken and onions and cover.
- Place on the stove and heat until the pot is very hot.
- Serve immediately.
Didn't think the lettuce should be in the recipe but it turned out really to be very good!