Make a marinade from the chopped spring onions, soy sauce, sherry and ginger, mixing together in a large dish. Add the quartered chicken and turn to coat well. Cover and refrigerate overnight, turning the chicken pieces occasionally. Heat the butter and sufficient vegetable oil in a large frying pan and fry the chicken quarters until tender and well browned all over. When all the quarters are cooked, brush and arrange on a serving dish on a bed Sprinkle the lettuce with chopped chives the pieces with a little honey of coarsely shredded lettuce, if you wish.
© 1988 Keith Floyd estate. All rights reserved.