Try this Red Cooked Chicken in Spices recipe, or contribute your own.
Suggest a better description(from Regional Cooking of China) Rinse chicken; pat dry and set aside. Bring water, salt, sugar, peppercorns, anise, tangerine peel, 5 spice powder, ginger and wine to boil. Add soy sauce and simmer 15 minutes. Add chicken, turn to coat, cover and simmer 10 minutes. Turn chicken over and simmer another 10 minutes. Remove saucepan from heat and let stand, covered, at least 20 minutes. Remove chicken, cool and rub with sesame oil. Reserve cooking liquid. Cut chicken into bite-size pieces and arrange on heated platter. Pour 1/4 cup cooking liquid over chicken and serve. Store remaining soy liquid for future use in refrigerator. Note: I have done this recipe before without tangerine peel (none available) and it was good. Posted to CHILE-HEADS DIGEST V4 #115 by Judy Howle
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Serving Size: 1 Serving (918g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1015 | ||
Calories from Fat: 129 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 8074.9mg | 278 % | |
Potassium 616.2mg | 16 % | |
Total Carbohydrate 183.7g | 54 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 178.9g | ||
Protein 17.1g | 24 % | |
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: 1015
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