1 frying chicken, hack into 2-inch pieces
2 tbsp. light soy sauce
3 tbsp. Chinese rice wine or dry sherry
1 tsp. grated fresh ginger
1/2 tsp. 5 spice powder (equal amounts of ground cinnamon, ginger, anise, fennel, cloves)
2 lg. yellow onions, peeled
1 head iceberg lettuce
4 green onions or scallions
4 tbsp. peanut oil
1 garlic clove, sliced thin

Marinate chicken pieces in soy, wine, ginger, and 5 spices for about 15 minutes. Cut the peeled onions into wedges and separate the leaves of the onions. Tear the lettuce into salad-like chunks. Clean the green onions/scallions and slice lengthwise once and into 2-inch pieces. Heat wok or fry pan until hot. Add oil and saute garlic 1/2 minute. Add chicken, drained of marinade. Reserve marinade.

Stir fry chicken pieces until well browned on all sides. Set aside. Add onions along with 1 tablespoon peanut oil. Stir fry slowly. When onions are soft and brown, return chicken to pan along with any juices that have accumulated around the chicken. If mixture appears too dry, add a few tablespoons of the 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 lettuce in the bottom of a 2-quart metal casserole with lid. Top with 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. Serves 4.