CHICKEN ROASTED WITH ONIONS AND SOY SAUCE

This tried and true recipe, a Hong Kong tradition of chicken roasted in
the Chinese manner, has a long history in my family. It is the dish I
have made when, because of circumstances, our family has not eaten
together: my older son off to swimming practice, my daughter to ballet,
and my younger son to lacrosse. Or I am off to a cooking class and I
must leave dinner in the oven.

3 pounds chicken breasts, with bones and skin, cleaned thoroughly but
with some of its fat retained, and dried; each breast cut into quarters
2 tablespoons Chinese white rice wine or gin
3 tablespoons double dark soy sauce
1 tablespoon sesame oil
1 1/2 teaspoons salt
1 1/2 tablespoons splenda
1 tablespoon Chinese white rice vinegar or distilled vinegar
1 teaspoon fresh ground black pepper
4 garlic cloves, thinly sliced
1 1/2 tablespoons peanut oil
4 cups thinly sliced onions

Place the chicken pieces in a roasting pan and toss with the rice wine
or gin, soy sauce, sesame oil, salt, splenda, rice vinegar, and pepper.
Put the garlic slices on and under the chicken pieces. Allow to rest for
30 minutes. Preheat the oven to 375°F.

Heat a wok over high heat for 30 seconds, add the peanut oil, and coat
the wok with it, using a spatula. When a wisp of white smoke appears,
add the onions. Stir and cook for a minute, lower the heat to medium,
and cook for another 3 minutes until onions are soft. Turn off the heat.

Spoon the onions over, around, and under the chicken pieces. Place the
roasting pan with the chicken and onions in the preheated oven and roast
for 30 minutes. Lower the heat to 350°F, turn the chicken over, and
roast for another 30 minutes. Turn the chicken over again and cook for a
final 30 minutes, basting halfway through. Turn off the heat. Transfer
the chicken to a heated platter and serve with cooked rice.

Note: This dish will remain ready to eat for as long as 3 hours in a
warm oven (about 175°F) covered with foil. A whole pot of cooked rice,
covered, will stay warm in the same oven.

Makes 6 servings.

The Chinese Chicken Cookbook
2004