Three Onion Chicken

I am horrible at titles. But I really don’t like having that overly fanciful titles and descriptions and then am unable to find those recipes because I was overly imaginative when titling it. So I stick with the basic and simple.

Three onions

I had stuff in the fridge I wanted to use up. I had that really sour “sweet” pickled onion I bought months ago. I also had some leeks in the vegetable drawer. With those two, I decided to just add a raw onion, just so we get crazy with all three of those! I decided that they will make a good vegetable accompaniment with my chicken. I was trying to figure out what sauce to put in it. My options were oyster sauce, chinese sate (barbecue) sauce, and sesame oil.

My challenge for this was how t0 remove the super sour pickled flavor of the pearl onions that I really hate. I started doing this as a stir fry but I ended up adding liquid to it to cook the onions.

Cooking this recipe, my intent was to make it also good for me. Hence the sheer amount of vegetables in the dish as well. I did succeed I think. 🙂 And it did taste good. I still have to find a way to use up all the onions left.

Cooking in the pan

Three Onion Chicken Recipe

60 grams of chicken, diced
10 pearl onions, sliced
1 cup of sliced leeks
1/2 onion, sliced
2 tablespoons oyster sauce
1 heaping tablespoon of sate sauce

Stir fry the chicken in a hot pan until mostly cooked, then add all of the onions. Saute quickly over high heat until the leeks look wilted. Add in the oyster sauce and sate sauce and let it roast in the hot pan. Add the liquid when it is almost dry and cover. I only did this to cook the pearl onions, but not necessary if you like the sour flavor. Taste once he chicken has cooked through, about 5 minutes. Adjust seasoning to your preference. Done!


One thought on “Three Onion Chicken

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