CHICKEN WITH TWO ONIONS IN SAND POT
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.
Provided by CityGirl
Categories Whole Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 681.8, Fat 45.6, SaturatedFat 11.4, Cholesterol 157.1, Sodium 1039.3, Carbohydrate 14.2, Fiber 2.3, Sugar 5.7, Protein 42.7
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