Try this Black Mushroom Chicken, Deep-Fry/braised recipe, or contribute your own.
Suggest a better description1. Soak dried mushrooms. 2. Cut chicken in half and wipe with a damp cloth. Rub, inside and out, with soy sauce. Let stand 10 minutes. 3. Meanwhile slice ginger root. Shred bamboo shoot, water chestnuts and soaked mushrooms. Cut scallion stalks in 1-inch sections. 4. Heat oil to bubbling. Gently lower in chicken, one half at a time, and brown lightly. Drain on paper toweling. 5. Heat remaining oil. Add salt and ginger root; stir-fry a few times. Add shredded vegetables and scallions; stir-fry 1 to 2 minutes. 6. Stir in and heat water; add sugar and pepper. Return chicken halves and bring to a boil; then simmer, covered, until tender (about 20 minutes). 7. Remove chicken, leaving liquids in pan. Let bird cool slightly; then chop, bones and all, in bite-size pieces. Arrange on a serving platter. 8. Gently reheat liquids in pan. Meanwhile blend cornstarch and remaining cold water to a paste; then stir in to thicken. Pour sauce over chicken and serve. VARIATION: In step 7, instead of chopping the chicken, disjoint and bone the legs and wiugs. Cut the breast meat in slices and arrange decoratively on a platter with legs and wings. From
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Serving Size: 1 Serving (81g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 69 | ||
Calories from Fat: 29 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.3mg | 0 % | |
Potassium 191.6mg | 5 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 8.8g | ||
Protein 1.2g | 2 % | |
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: 69
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