Millionaires' Chicken

The combined sauces give this chicken a unique character. A delightful, light entree.


1 frying chicken (2-1/2 or 3 pounds), or the equivalent in parts
1 head iceberg or other crisp-head lettuce


Simmer the chicken in a small amount of water until it is very tender. Drain off the liquid and save for stock. When the chicken is cool enough to handle, remove all skin and bones and either shred or chop the meat. Set aside, covered and chilled.

Near serving time, shred the lettuce into very fine ribbons. Combine ingredients for Sauce 1 and let stand 10 minutes or so. Put ingredients for Sauce 2 in a small saucepan and simmer over medium heat for about 3 minutes. Then combine the sauces.

To serve, make a bed of the shredded lettuce, mixing in some coriander, if available. Arrange the shredded chicken on the greens, pour the sauce over everything, and garnish with more coriander. (For very large parties, this can be made with turkey breast; multiply the sauces by about 6.)

Sauce 1


4 tablespoons soy sauce
2 tablespoons honey
1 clove garlic, put through a press
1/4 teaspoon M.S.G. (Ac'cent), if desired

Sauce 2


4 tablespoons peanut oil
2 scallions, chopped or sliced thin
4 slices fresh ginger, peeled and minced (about a heaping tablespoon)
1 teaspoon Szechwan pepper
1/2 teaspoon dried, crushed hot red pepper
1 bunch fresh coriander (optional)

Cooking & Recipes


Serves 6.

Preparation Method

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