1 whole chicken (2 1/2lbs quartered) 2 cups flour salt & pepper to taste oil, for frying 2 lbs button mushrooms, quartered 2 onions, julienne 2 cans chicken stock 1/4 tsp white pepper 1/2 tsp salt Preheat oven to 350F. Heat wok with oil Season chicken with salt and pepper. Dredge in flour. Place chicken pieces into hot wok and cook until golden brown and crispy. Remove chicken from wok and place in baking pan. Add onions, mushrooms, chicken stock, salt and pepper to pan. Wrap pan with alumium foil. Cook in oven for 30-35 minutes. Enjoy!