clay's kitchen
3 Vietnamese
3 Vietnamese
  1. Beef and French-Fried Potatoes (Thit Bo Xao Khoai Tay)
  2. Ca Chien (Crispy Red Snapper With Spicy Tomato Sauce)
  3. Cha Gio (Vietnamese Spring Rolls)
  4. Chicken With Lemon Grass ( Gai Takrai )
  5. Soup Pho
  6. Vegetable Spring Rolls
  7. Vietnamese Aromatic And Spicy Beef Stew
  8. Vietnamese Lemongrass Chicken
  9. Vietnamese Meatballs
  10. Vietnamese Raw Beef
  11. Vietnamese Shrimp Dumpling
  12. Vietnamese Spring Rolls
  13. Vietnamese Stir Fried Chicken With Lemon Grass
(C) Copyright Clay Irving 1998, Manhattan Beach, CA
                    *  Exported from  MasterCook II  *

          Beef And French-Fried Potatoes (Thit Bo Xao Khoai Tay)

Recipe By     : Living and Cooking Vietnamese by Paula Tran
Serving Size  : 6    Preparation Time :0:00
Categories    : Vietnamese                       Meat, Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    potatoes -- peeled and sliced
     1/2  Tsp           Cornstarch
     1/2  C             Water
   1      Lb            round steak -- sliced
   4                    garlic cloves -- minced
   3      Tsp           Fish sauce
   1                    onion -- wedged
     1/2  Tsp           Pepper
   2                    Green onions -- chopped
   1                    Cooking oil
   1                    tomato -- small cubes

Cover bottom of skillet with approximately 1/2 inch of cooking oil and 
bring to a medium-high heat.  Drop in potato strips and fry until golden 
brown;  remove, drain, and set aside.  pour off all of oil xcept 3-4 tb. 
Stir the cornstarch into the water and add the fish sauce.  Reheat the 
remaining oil in skillet and briefely sautee the onion wedges and garlic. 

Next add the beef and stir-fry for approximately two minutes.  Then add 
the tomato cubes and the green onions.  As you stir, add the cornstarch 
mixture.  Cook for 3-4 minutes, until the liquid is reduced slightly.

Return the potatoes to the skillet.  Strir well and allow time just to 
heat through.  Add pepper to taste.  Serve.

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                    *  Exported from  MasterCook II  *

          Ca Chien (Crispy Red Snapper With Spicy Tomato Sauce)

Recipe By     : Simple Art of Vietnamese Cooking
Serving Size  : 2    Preparation Time :0:30
Categories    : Fish                             Vietnamese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Tbsp          Vegetable Oil (I Use Peanut Oil)
   2      Cloves        Garlic -- Minced
   1      Med           Tomato -- Peel, seed, dice
   2      Sm            Chiles (Red) -- Minced
   2      Tbsp          Sugar
   2      Tbsp          Fish Sauce (Nuoc Mam)
   2      Tbsp          Water
   2      Tbsp          Cilantro -- Chopped
   2      tbsp          Scallions -- Chopped
   1                    Red Snapper -- Cleaned, scaled

In a medium skillet over high heat, heat the oil until hot. Reduce the 
heat to medium-high and add the garlic. Cook, stirring, for 30 seconds. 
Add the tomato and chiles and cook for 1 minute. Add the sugar, fish sauce 
and water. Simmer, stirring occassionally, until the sauce is thickened 
(about 3 minutes). Remove the sauce from the heat and set aside.

In a large skillet heat about 1/2 inch of oil. Lay the snapper in 
carefully and cook over moderately high heat, without moving, until very 
brown and crusty (about 14 minutes). Turn the fish and cook the other side 
(about 10 minutes) Drian the snapper on paper towels. To server, put the 
fish on a platter, pour sauce over it, and using a large fork lift the 
meat with the skin from the bones. Turn the fish over and do the same. 
Serve with steamed rice.

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NOTES : I've made this dish with red snapper fillets -- It's a heck of 
       alot quicker and it's perfect for one.

                    *  Exported from  MasterCook II  *

                    Cha Gio (Vietnamese Spring Rolls)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizer                        Vietnamese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Oz            Cellophane Noodles
   1      Lb            Ground Lean Pork
   1      Lg            Onion
   2      Tbsp          Tree Ears Dried Mushroon (Nam Meo)
   3      Cloves        Garlic -- f. chopped
   8      Oz            Crab Meat
   4      Oz            Shrimp -- shelled and chopped
     1/2  Tsp           Pepper
  20      Sheets        Dried Rice Paper (Banh Trang)
   4                    Eggs -- beaten
   2      C             Peanut Oil

Soak noodles in warm water for 20 minutes and cut into 1-inch lengths.

Soak Tree Ear in warm water for 30 minutes, drain and finely chop.

Combine the filling ingredients in a bowl and set aside.
Cut a round rice paper sheet into quarters. Place the cut rice paper on a 
flat surface. With a pastry brush, paint beaten egg over the entire 
surface of the rice paper piece. Before filling, wait for the egg mixture 
to take effect, softening the wrappers; this take about 2 minutes. When 
you become adept at this, you can work on several wrappers at a time. When 
the wrapper looks soft and transparent, place about one teaspoon of 
filling near the curved side, in the shape of a rectangle. Fold the side 
over to enclose the filling and continue to roll. After filling all the 
wrappers, pour the oil into a large frying pan, put the spring rolls into 
the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes 
until a lovely golden brown. (This is a special method of keeping spring 
rolls crisp.)

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Serving Ideas : Serve with lettuce, cilantro, mint and nuoc cham

NOTES : The Vietnamese spring rolls are much smaller and more crisp than 
       the Chinese version. Unlike the Chinese spring rolls, they can be 
       rolled in the morning, then covered and refrigerated for several 
       hours before cooking. After cooking they will keep nice and crisp 
       in 150-degree oven for up to 3 hours. BTW  you can substitute 
       shrimp and crabmeat with more ground pork or chicken if you don't 
       like seafood.

                    *  Exported from  MasterCook II  *

                 Chicken With Lemon Grass ( Gai Takrai )

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vietnamese                       Poultry, Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Stalks of lemon grass
     1/4  Cup           Nuoc Mam (fish sauce)
   8                    Scallions
   1      Teaspoon      Sugar
   6                    Chicken thighs -- boned/skin'd
   3      Cups          Vegetable oil

Remove and discard tough outer stalks of lemon grass. With the back of a 
cleaver, lightly beat the tender inner stalks to release the oils; chop 
coarsely. Coarsely chop scallions. Place chicken thighs in a bowl with 
lemon grass and scallions. Add fish sauce and sugar. Mix well. Cover and 
set aside, refrigerated, for at least three hours.
In a large pot, heat oil and fry chicken until thoroughly cooked, for 
about 15 minutes. Drain, and serve with deep-fried lemon grass and 
Garnish with peanuts, and pineapple slices.

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                    *  Exported from  MasterCook II  *

                                 Soup Pho

Recipe By     : (Chris Shenton)
Serving Size  : 10   Preparation Time :0:00
Categories    : Soups                            Vietnamese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      Lb            Beef Bones
   1      In            Fresh Ginger Root
   5      Sm            Shallots
   2                    Star Anise Seeds
   1 1/2  Gal           Water
   1      Pkg           Rice Noodles (Banh Pho)
   1      Tsp           Salt
                        Nuoc Mam (Fish Sauce)
                        Rock Sugar -- (see note 1)
                        Fresh Basil Leaves
                        Green Onions -- chopped
                        Fresh Cilantro -- chopped
                        Fresh Bean Sprouts -- (optional)
                        Fresh Lemon -- (optional)
                        Fresh Jalapeno -- (optional)

For the Broth:
Submerge the bones in hot tap water and bring to
boil, then discard this first "broth" so that the "pho" final broth would 
be nice and "clear" and not muddy looking.  Now for the real broth, add 
1.5 gallons of water and 1 tsp. salt and bring to boil. While waiting for 
boiling point, add these:

Lightly charbroil the ginger root and shallots over open flames on your 
stove.  For the ginger, roast until you can easily peel the skin, about 3 
min.  Peel off the out skin. Add to the broth.  For the onions, charbroil 
until the outer skin layer are burnt, but don't over do it, about 3 min. 
Lightly roast the auiseeds for about 1-2 min. in a pan.  Add all of these 
to the broth. Add the sugar (optional). When the water boils, lower the 
heat and simmer for about 6 hrs. 

When you are ready to eat:

For the rice noodles preparation, boil some water in a pot.  Put the 
amount of rice noodles you want in a strainer (the kind with a handle, and 
small enough to fit in the pot you're using.) and submerge it in the 
boiling water for a few seconds and quickly take it out!!  The timing is 
important for a good rice noodle.  You don't want to overcook the rice 
noodle for too long ( even 15 sec. can be too long!!) and have soggy 
noodles!  Just dip the noodles in the boiling water and lift it out (about 
5 sec., or just done) quickly and put it in your bowl.

If you have a lot of broth and only wants to make one or two servings, 
take out enough broth you want and bring it to a boil in another pot.  Dip 
in the amount of sliced beef you want, just enough to cook the meat, 
depends on how well done you want it.  Put the cooked meat into your bowl 
of rice noodle and add enough broth to submerge them.  Then add the green 
onions & cilantro to garnish.  Add fish sauce to taste, if needed.  
Usually the broth is good w/out any extra salt or fish sauce.  Then 
garnish with fresh basil leaves and/or bean sprouts (a handful)if you 
like.  I love to squeeze a slice of fresh lemon and a bit of red hot 
pepper (or jalapeno) to taste. This is optional. If you're using hot red 
pepper, becareful! It can too very hot, depending your your taste buds 

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NOTES : Note 1: One toe sized lump of rock sugar (available in Vietnamese 
       market.  OR use 1 tsp. table sugar.  This is optional

                    *  Exported from  MasterCook II  *

                          Vegetable Spring Rolls

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetarian                       Vietnamese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Ounce         Cellophane noodles
                        - soaked in warm water for
                        - 20 min -- drained and
                        - chopped fine
   2                    Squares bean curd
                        - finely chopped
   3      Sm            Potatoes -- peeled and
                        - cut paper thin with a
                        - peeler and then shredded
   1      Tablespoon    Tree ears -- soaked in
                        - warm water 20 min
                        - drained and chopped
   1      Cup           Bean sprouts
   1      md            Carrot; peeled paper thin
                        - cut into 1 inch sections
                        - and shredded
   1                    White part of leek -- chopped
   1      Dash          Black pepper
  10                    Dried rice papers
                        - (banh trang)
   2      Cup           Peanut oil

~- Combine all ingredients except rice papers and oil.  Cut the rice 
papers into quarters.  Wet the surface of each paper with water (use your 
fingers or a brush) and within about 1 min the paper will become flexible 
enough to be filled.  Place about 1 tbsp of the filling on each paper and 
roll.  Heat the oil in a wok to about 350 deg. F.  Place rolls, 
flaps-down, into oil and cook 20 min (10 min each side), until completely 

 Serve with Buddhist Nuoc Leo.

 ~- Disclaimer: This recipe is fat-city.  There is another form of spring 
roll skin which is inherently sticky and stretchy (white and barely 
opaque), and doesn't require deep frying.
(One could lighly saute the carrots and potatoes beforehand.) I can't 
remember what this wrapper is called.  BTW - With this alternate type of 
"spring roll" fresh chinese parsley or cilantro is often included.

 ~- Side note: About forming a spring roll from quartered rice paper...

 :                      Roll down once :                             V :
:                           ***** :                     *****       ***** 
:                 ***      FILLING      *** : Then turn in -> ** FILLING   
      ** <- Turn in :                *                         * :         
         *                     * :                    *        * :         
             *             *        | Continue rolling :                   
     *         *          |  down :       *     *            V :           
                 * * :                *  From: 
timi@chloroplast.Berkeley.EDU ( Tim Ikeda)

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                    *  Exported from  MasterCook II  *

                 Vietnamese Aromatic And Spicy Beef Stew

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vietnamese                       Meat, Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Onions -- medium
   6      Tbsp          Yellow bean sauce
   2                    Garlic cloves
   1      Tsp           Chilli powder
  12                    Shallots or Pickling Onions
   4                    Star Anise -- whole
   1                    Stick lemon grass OR
   1                    stick cinnamon
   3                    X 1" strip lemon rind
     1/2  tsp           Whole peppercorns
   7      tbsp          Vegetable oil
   2      tbsp          Sugar
   3      lb            Stewing beef in 1" cubes

Peel and finely chop onions and garlic.  Peel shallots and leave them 
whole.  Cut lemon grass into 2" sections, after discarding the strawlike 
top.  Crush each section.
Put 3 tablespoons of oil intpo a non-stick frying pan and set on a medium- 
high heat.  When it is hot, add the onions, garlic and shallots and fry 
for 2 mins.  Add the lemon grass, but not the lemon rind if you are using 
it as a substitute.  Continue to fry until onions are lightly browned.
Turn off the heat and remove the shallots from the pan and put them aside.
Put the remaining 4 tablespoons of oil in a large, preferably non-stick 
pan and set over a high heat.  when hot, add enough beef cubes to form a 
single layer in the pan. Brown the cubes and remove, replacing with more 
beef until they are all brown.  Rturn all browned beef to pan and add 1.75 
pints water as well as the onion, garlic and lemon grass mixture.  Add 
yellow bean sauce, chilli powder, star anise, cinnamon, peppercorns and 
sugar.  Bring to the boil then cover, lowering the heat and simmering 
gently for 1.25 hours. Add the reserved shallots and the lemon rind (if 
you are using it), cover again and simmer for 15 mins.  Remove the lid, 
raise the heat to medium and cook for a further 15-20 mins or until the 
sauce has thickened a little and the meat is tender.  Spoon the fat of the 
top before serving with either rice or crusty french bread.

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                    *  Exported from  MasterCook II  *

                      Vietnamese Lemongrass Chicken

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry, Chicken                 Vietnamese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    3 lb frying chicken
   1                    Pinch White Pepper
   4                    Lemon Grass stalks
     1/2  Cup           Peanuts -- chopped
   2                    Red Chili Peppers
   2      Tablespoons   Fish Sauce
   3                    Scallions
     1/2  Cup           Chicken stock
   1                    Salt and Pepper to taste
   2      Tablespoon    Peanut oil
   1                    Pinch Sugar

Hack the chicken into small servings. Remove the outer stalks of the lemon 
grass and finely slice the tender white part at the base. Smash them with 
the base of the knife or a mortar and pestle. Finely slice the scallions. 
Seed, core and chop the chilies. Mix the chicken with the salt, lemon 
grass, scallions and a little pepper. Let it sit for about 30 minutes.
Stir fry the chicken mixture in a wok for about 3 minutes, then add the 
chilies and stir fry for 10 more minutes, or until the chicken no longet 
loooks pink. Season with sugar and pepper and add the chicken stock. Chow 
for a few minutes. Garnish with the peanuts, nuoc mam and cilantro. Serve 
with rice, if desired.

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                    *  Exported from  MasterCook II  *

                           Vietnamese Meatballs

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Meat, Beef                       Vietnamese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Pounds        Lean Ground Beef
   1                    Garlic Clove -- crushed
   1                    Egg White
   1      Tablespoon    Sherry
   2      Tablespoons   Soy Sauce
     1/2  Teaspoon      Liquid Smoke
   2      Tablespoons   Fish Sauce
   1                    Pinch of Sugar
   1                    Salt and White Pepper
   2      Tablespoon    Corn Starch
   1      Tablespoon    Sesame Oil

Blend mixture with mixer or food processor until very smooth.  Mold small 
meatballs on skewer (about six meatballs per skewer). Broil to perfection.

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                    *  Exported from  MasterCook II  *

                           Vietnamese Raw Beef

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Meat, Beef                       Vietnamese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pound         Thin slices raw beef
   2      Tablespoons   Dried minced onion flakes
   2      Tablespoons   Oyster Sauce
   1                    Green Onions -- chopped
   3      Tablespoons   Fresh Line juice
   1                    Cilantro
     1/2  Cup           Yellow Onion -- thinly sliced
   1                    Lime -- in wedges
   1                    Chili Pepper -- seeded/sliced

First, prepare the fried onion flakes. Fry the onion flakes in 1/2 
tablespoon of peanut oil until light brown. Drain on paper towels.
Marinade then sprinkle with fried onion flakes, green onion and cilantro.
Garnish with chopped peanuts and lime wedges. The dish can be served with 
rice papers or rice.

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                    *  Exported from  MasterCook II  *

                        Vietnamese Shrimp Dumpling

Recipe By     : New York Times
Serving Size  : 40   Preparation Time :1:00
Categories    : Appetizer                        Vietnamese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Teaspoons     Vegetable Oil
  14      Whole         Scallions
   2      Whole         Garlic,Clove,Raw -- Peeled and minced
   1      Pound         Shrimp,Fresh,By Weight -- Peeled, deveined
   1      Ounce         Mushrooms,Shiitake,Dried
     1/2  Cup           Jicama,Raw,Slices -- Peeled and chopped
   4      Whole         Chili Peppers,Green,Hot,Fresh -- Stemmed, minced
   2      Tablespoons   Basil,Fresh,Leaves -- Minced
   2      Tablespoons   Mint, Fresh -- Minced
   2      Teaspoons     Lemon Rind -- Grated
   2      Tablespoons   Soy Sauce
   2      Tablespoons   Flour,All-Purpose
   2      Whole         Egg Whites,Raw

Finely chop the white part of the scallions. Thinly slice the green part 
of the scallions. Peel, devein and coarsely chop the shrimp. Soak the 
shiitake mushrooms in hot water for approximately 30 minutes, drain well, 
stem and coarsely chop.

Heat the oil in a small nonstick skillet over medium heat. Add the chopped 
white scallions and garlic and cook until soft.

Set aside 40 of the green scallion slices. Place the scallion and garlic 
mixture with all ingredients except the flour and egg white in the work 
bowl of a food processor. Process until the mixture forms a paste. Add the 
egg and flour and process until combined.

Form the mixture into balls using a rounded tablespoon for each. Bring a 
large pot of water to a boil. Reduce to a simmer. Add the dumplings, in 
batches fi necessary. Cook until the dumplings rise to the top, about 2 
minutes. Remove with a slotted spoon.

As soon as the dumplings are cooked, place a scallion slice on top. secure 
with a toothpick.

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                    *  Exported from  MasterCook II  *

                         Vietnamese Spring Rolls

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizer                        Vietnamese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Ounces        Rice sticks (rice vermicelli) -- uncooked
   1      Tablespoon    Vegetable Oil
   1      Clove         Garlic,Clove,Raw -- chopped
   3                    Onions,Green,Raw,Bulb & White Part Of Top -- chopped
   1      Pound         Crabmeat,Blue,Cooked
   2      Tablespoons   Fish Sauce
   1      Teaspoon      Sugar
     1/4  Teaspoon      Pepper,Black
  15                    Mint Leaves, Fresh
  15                    Basil,Fresh
  24                    Spring Roll Wrappers

Bring 6 cups water to a boil; add rice sticks and cook for 3 to 4 minutes. 
Drain and set aside.

In a large wok or fry pan, heat oil.  Saute garlic and onion.  Add 
crabmeat, stirring constantly.  Season with fish sauce, sugar, pepper, 
mint leaves and basil leaves.  Cook for 4 to 5 minutes, stirring 
frequently.  Add the cooked rice sticks, stirring well.  Remove from heat.

Soften the spring roll wrappers by carefully placing them, on at a time, 
in a pan of warm water for 30 seconds, or until the consistency of a wet 
tissue.  (A half-inch of water in a frying pan on very low heat works 
well.) Remove the wrapper from the water carefully, allowing excess water 
to drain off.  Place
the wrapper on a flat plate.

Arrange 2 Tbsp. of the filling in a row across the center of the wrapper.  
Fold the sides over the filling and roll the wrapper up, gently sealing 
the edge of the wet wrapper to itself.  Allow to dry slightly before 
serving.  Serve with SPICY PEANUT SAUCE.

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NOTES : These rolls must be made with spring roll wrappers--pearly, 
       brittle, translucent circles of rice dough.  These are different 
       from egg roll wrappers. Try an Asian or Vietnamese specialty 
       store.  If you can find them, they keep well if stored in a cool, 
       dry place.

                    *  Exported from  MasterCook II  *

              Vietnamese Stir Fried Chicken With Lemon Grass

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vietnamese                       Poultry, Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----FOR THE MARINADE-----
   1                    Stick fresh or 2tb dried
   1      Tbsp          Sugar
                        Slices lemon grass
   1 1/2  Tbsp          Tomato paste
   2      Lb            Chicken pieces -- cut into
     1/2  Tsp           Salt
                        Small pieces
     1/4  tsp           Chilli powder
   1                    Garlic clove -- large
     1/4  tsp           Ground turmuric
     1/2                cube fresh ginger
                        -----YOU ALSO NEED-----
   2                    Cloves garlic
          tbsp          chicken stock
   3      tbsp          Vegetable oil
   3 1/2  oz            Onions
   1      tbsp          Fish sauce OR salt to taste

First prepare the marinade. If you are using fresh lemon grass, cut it 
crossways into very thin slices, starting at the bulbous bottom end and 
going up around 6". Discard the strawlike top. If you are using dried 
lemon grass, soak it in 4 tb of hot water for an hour.
Put the chicken pieces in a bowl, add the fresh lemon grass or the drained 
soaked dried lemon grass (save the soaking liquid). Peel and crush the 
large garlic clove, peel the ginger and grate it finely. Add the garlic, 
ginger, sugar, tomato paste, salt, chilli powder and turmeric to the 
chicken. Mix, cover and set aside for 1-24 hours, refrigerating if 
Peel and finely chop the two garlic cloves. Put the oil in a wok or large, 
lidded frying pan and set over a high heat. When it is hot, put in the 
garlic. Stir and fry for 30 secs or until the garlic is golden. Add the 
chicken along with its marinade. Stir and fry for 5-6 mins or until the 
chicken browns a little. Add the fish sauce and either the lemon grass 
soaking liquid or 4 tb stock. Stir once and cover. Cook on a high heat for 
5 mins. Lift the lid and stir, adding another 4 tb of stock. Cover, turn 
the heat to low and cook for another 5 mins.
While the chicken cooks, peel the onions and cut them into 0.75" dice.
Separate the onion layers within the diced pieces. Turn the heat under the 
chicken to high, remove the wok lid, add the onion and fry for 1 minute.
Lift the chicken out its oiul and serve.

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