Onion Chicken In Casserole
|Frying chicken||1 , hacked into 2 inch square pieces|
|Light soy sauce||2 Tablespoon|
|Chinese rice wine/Dry sherry||3 Tablespoon|
|Grated fresh ginger||1 Teaspoon|
|Five spice powder||1⁄4 Teaspoon|
|Yellow onions||2 Large, peeled|
|Iceberg lettuce head||1|
|Peanut oil||4 Tablespoon|
|Garlic||1 Clove (5 gm), thinly sliced|
Using your cleaver, hack up the chicken.
Cooking chicken with the bone in prevents the meat from drying out.
Marinate the chicken pieces in the soy, wine, ginger, and five-spice for about 15 minutes.
Cut the peeled onions into wedges and separate the leaves of the onions.
Tear the lettuce into saladlike chunks.
Clean the green onions or scallions and slice lengthwise, once, then into 2-inch pieces.
Heat the wok or large frying pan until quite hot.
Add the oil and the garlic.
Toss for a moment.
Add the chicken pieces drained of the marinade.
Reserve the marinade.
Stir-fry the chicken pieces until they are well browned on all sides.
You may have to do this in two batches if you are using a small frying pan.
Remove the chicken and set aside.
Add the onion leaves, along with 1 tablespoon of peanut oil, to the pan and stir-fry until they turn a bit brown.
Do this slowly so that the sugar in the onion will caramelize a bit.
When the onions are soft and brown return the chicken to the pan, along with any juice that has accumulated around the chicken.
If the mixture appears to be too dry, add a few tablespoons of the meat marinade.
There should be about 1/4 cup of juice in the bottom of the pan.
Toss for a moment and remove from the heat.
Place the lettuce in the bottom of a 2-quart metal casserole with lid.
Top with the chicken and onion mixture and then with the sliced green onion.
Cover and place on a medium-high burner for a few minutes until the lettuce has cooked and become tender but still has some body.
Serve from the casserole.