* Both ingredients are optional. In a large pan, place chicken with soy sauce, brown sugar, star anise, ginger, sherry, and 1/2 cup water. Bring to a boil, cover and simmer over a low flame, stirring occasionally to make sure that the chicken pieces are all evenly exposed to the seasoning sauce. If you use the Chinese parsley, cook a few stalks with the chicken. Otherwise, use the green onions (scallions) fresh as a garnish. If you want, you can thicken the sauce with cornstarch by removing a tablespoon of the cooking liquid to a small bowl and stirring in about 1 teaspoon cornstarch, mixing well to dissolve. Add the mixture to the cooking liquid after the chicken has been removed and stir over medium heat until the sauce thickens. Pour over the chicken before serving. Makes 4 to 6 servings. Per serving: 581 calories, 18 gm carbohydrates, 195 mg cholesterol, : 1780 mg sodium, 64 gm protein, 27 gm fat, 7 gm saturated fat Recipe: "Favorite Island Cookery, Book 1," published by the Honpa Hongwanji Hawaii Betsuin, a Buddhist temple in Honolulu.
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|Serving Size: 1 Serving (672g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 769 (54%)|
|Amt Per Serving||% DV|
|Total Fat 85.4g||114 %|
|Saturated Fat 24.4g||122 %|
|Monounsaturated Fat 35.4g|
|Polyunsanturated Fat 18.3g|
|Cholesterol 425.2mg||131 %|
|Sodium 3537.1mg||122 %|
|Potassium 1260.1mg||33 %|
|Total Carbohydrate 44.3g||13 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 43.7g|
|Protein 111.5g||159 %|
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Calories per serving: 1416
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