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Suggest a better description1. Separately soak dried grass mushrooms, Chinese red dates and tangerine peel. 2. With a cleaver, chop chicken, bones and all, in 1-1/2- to 2-inch sections; cut giblets in 1/2-inch slices. Arrange on a shallow heatproof platter. 3. Slice bamboo shoots thin. Shred ginger root, soaked mushrooms and tangerine peel. Pit soaked red dates, then shred. Combine in a bowl. 4. Blend cornstarch, salt, sugar and soy sauce to a paste. Add to bowl, mixing well. 5. Spread mixture evenly over chicken sections. Steam until done (30 to 40 minutes) . See "How-to Section". VARIATION: For the grass mushrooms, substitute 1/2 cup lily buds (soaked), cut in two. From
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 342 | ||
Calories from Fat: 208 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.2g | 31 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 115mg | 35 % | |
Sodium 136.2mg | 5 % | |
Potassium 368.8mg | 10 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.4g | ||
Protein 29g | 41 % | |
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: 342
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