Preparation:
Preheat the oven to 375 degree F. Drain the mushrooms and pat dry. Cut off
and discard the stems. Cut the caps into medium-sized slices and set aside.
Place the onion on a cutting board, using a sharp knife and cutting from the
top down, but not all the way through, cut the onion into sixteenths. Pull
each section from the root end separate its layer. Set aside. Rub 2
tablespoons of the oil over the chicken pieces. Sprinkle the meat with salt
and pepper and place the chicken pieces in a shallow baking pan and bake for
45 to 50 minutes, or until both sides are crisp and brown and the chicken is
completely cooked. To prepare the sauce, dissolve the sugar in the whiskey
and soy sauce. Set aside. A few minutes before the chicken is done, heat the
remaining 2 tablespoons oil in a wok or large skillet. Add the onion and
stir-fry for 1 minute. Add the mushroom slices and continue stir-frying for
3
additional minutes. Add the sauce to the wok. Toss and cook, stirring 30
seconds. Arrange the chicken pieces on an attractive serving platter. Spoon
the vegetables over them, and sprinkle with the chopped coriander. Serve
immediately. |
