| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Frugal01 |
4 |
servings |
INGREDIENTS
| 3 |
lb |
Chicken; hacked into 2" pcs. |
| 4 |
tb |
Peanut oil |
| 2 |
|
Garlic cloves; finely chopped |
| 1/4 |
ts |
Salt |
| 1 |
c |
Chinese Chicken Soup Stock; see * Note 1 |
| 2 |
|
Yellow onions; see * Note 2 |
| 6 |
|
Green onions; slivered |
| 1 |
pn |
Brown sugar |
| 1/4 |
ts |
Five-spice powder |
| 1/2 |
|
Iceberg lettuce head; torn up |
|
|
=== MARINADE === |
| 2 |
tb |
Light soy sauce |
| 2 |
tb |
Dry sherry or Chinese rice wine |
| 1 |
ts |
Grated or julienned ginger |
INSTRUCTIONS
* Note 1: See the "Chinese Chicken Soup Stock" recipe which is
inclued in this collection. * Note 2: Peel and cut the onions into 8
wedges each; divide the wedges into leaves.
Cut the chicken and mix with the marinade. Allow to sit for 15
minutes. 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. 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. Remove
all from the wok and set aside. 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. 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.
Comments: This dish will have an unusual flavor due to the use of the
wonderful five-spice powder. If you do not have a sand pot you can
use a stove-top casserole.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-09-1992
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-12-1995
Recipe by: Jeff Smith
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