from Ken Hom
1. Cut chicken into 2 inch chunks & place in bowl with soy sauce, rice wine, salt, sugar, sesame oil & cornflour
2. Heat oil in wok to a smoking add chicken & stir fry to 2 mins
3. Add Ginger, garlic, shallots, 1.5 tablespoons of spring onions and black beans & stir fly for 2 mins.
4. Add stock. Bring to boil, then reduce heat cover & simmer for 3 mins or until chicken is cooked. Garnish & serve with remaining spring onions.
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 248 | ||
Calories from Fat: 92 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 67.2mg | 21 % | |
Sodium 219.5mg | 8 % | |
Potassium 413.1mg | 11 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 8.7g | ||
Protein 28.3g | 40 % | |
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: 248
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