Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Chicken - hacked into 2" pcs

  2. 4 tablespoons 60ml Peanut oil

  3. 2 Garlic cloves - finely chopped

  4. 1/4 teaspoon 1 1/3ml Salt

  5. 1 cup 237ml Chinese chicken soup stock - seenote

  6. 2 Yellow onions - seenote

  7. 6 Green onions - slivered

  8. 1 Brown sugar

  9. 1/4 teaspoon 1 1/3ml Five-spice powder

  10. 1/2 Iceberg lettuce head - torn up

  11. Marinade

  12. 2 tablespoons 30ml Light soy sauce

  13. 2 tablespoons 30ml Dry sherry or Chinese rice wine

  14. 1 teaspoon 5ml Ginger - grated

Instructions Jump to Ingredients ↑

  1. * Note 1: See the "Chinese Chicken Soup Stock" recipe which is included in this collection.

  2. * Note 2: Peel and cut the onions into 8 wedges each; divide the wedges into leaves.

  3. Cut the chicken and mix with the marinade. Allow to sit for 15 minutes.

  4. Heat a wok and add one-half of the oil. Chow (stir-fry) the garlic and salt for just a moment. Add the chicken, drained of the marinade. Reserve the marinade.

  5. Brown the chicken well 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.

  6. Remove all from the wok and set aside.

  7. Heat the wok and add the remaining oil. Chow the onions until the yellow ones begin to brown a bit. Return the chicken to the wok along with the remaining ingredients except the lettuce but including the marinade. Chow for a few moments so that all is hot.

  8. 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. This recipe serves 4 to 6 as part of a Chinese meal.


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