Try this Steeped Chicken with Spicy Sauce recipe, or contribute your own.
Suggest a better descriptionThe best Chinese chicken salad Ive had is a variation on the one in Kenneth Homs cookbook, Fragrant Harbor Taste. (The book is out of print in the US but a used book dealer can find one easily if anyone is interested.) I am not as observant as many on the list; the chili sauce, although vegetarian, may present a problem. Is there a kosher brand or equivalent? Combine chicken, scallions, ginger, salt and enough water to cover in a large pot. Bring to a boil and then reduce to a simmer for 20-30 minutes. Turn the chicken once or twice during cooking time. Turn the heat off, cover, and let the chicken rest in the liquid until cooled. Heat a wok or skillet until hot. Add the oil, and when it is hot, add the garlic, scallions and chili bean sauce and stir-fry 20 seconds (until the fragrance is released.) Add the rest of the sauce ingredients and simmer for 5 minutes. Set aside and allow the sauce to cool. Skin the chicken and remove all the meat from the bones. Shred the meat and arrange on a serving platter. Pour the sauce over the meat and serve, garnished with chopped coriander. Posted to JEWISH-FOOD digest by "Donna A. Welton"
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Serving Size: 1 To 6 (369g) | ||
Recipe Makes: 4 To 6 | ||
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Calories: 49 | ||
Calories from Fat: 31 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 35.2mg | 1 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 4.2g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 49
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