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Suggest a better descriptionPlace in a large wok, and cover. Cook covered on the highest heat possible, but to avoid burning the chicken skin, turn a 1/4 turn every 5-10 minutes for an hour. This makes the juiciest chicken Ive ever had and is very flavorful. Posted to JEWISH-FOOD digest V96 #65 Date: Mon, 28 Oct 1996 11:16:00 -0500 (est) From: "McVety, Carol"
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Serving Size: 1 Serving (1171g) | ||
Recipe Makes: 1 | ||
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Calories: 2323 | ||
Calories from Fat: 1492 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 165.8g | 221 % | |
Saturated Fat 43.4g | 217 % | |
Monounsaturated Fat 77.1g | ||
Polyunsanturated Fat 32.6g | ||
Cholesterol 690mg | 212 % | |
Sodium 4383.1mg | 151 % | |
Potassium 2014.6mg | 53 % | |
Total Carbohydrate 21.2g | 6 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 20.3g | ||
Protein 177g | 253 % | |
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: 2323
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