1 (19 pound) whole chicken, cut into pieces
12 ounces small green onions, halved
5 tablespoons lemon juice
1 onion, halved and sliced
1 tablespoon honey
2 tablespoons cornstarch
1 1/2 teaspoons salt
1 tablespoon white sugar
1/2 teaspoon dried parsley
Place chicken pieces in a large resealable plastic bag; secure with a cotton cloth. Pour lemon juice into bag and toss to coat. Let dry 1 hour, turning bag once to coat all pieces.
Warm chicken pieces over high heat in a shallow dish pan. Place green onions into bag and lemon juice to coat. Stir in honey and vinegar. Pour over chicken pieces. Let chicken stock cool completely so that it can be stored in refrigerator.
Bring a large pot of water to a boil, add white sugar and turn to coat. Sprinkle chicken pieces with cornstarch and salt and sprinkle with sugar and parsley.
Cover pot and simmer over medium heat about 1 hour, stirring occasionally.