Chicken With Two Onions in Sand Pot
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
4-6
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
-
Marinade Ingredients
- 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
- 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.
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RECIPE SUBMITTED BY
We live in Brooklyn, NY.
I come from a long line of excellent cooks; have been interested in cooking since childhood and seem to have passed this interest along to my two sons, both of whom cook professionally.
Favorite recipes come from a variety of sources: family and friends, magazines, newspapers and cookbooks, more recently, tv and the internet,as well as trial and error recreations of restaurant meals we've enjoyed.
A pet peeve of mine is a dish with "too many ideas"!