1. With a cleaver, chop chicken, bones and all, in 2-inch sections. Remove mushroom stems, leaving caps intact. Crush garlic. 2. Heat oil in a heavy pan. Brown garlic lightly and discard. Add chicken sections and brown quickly. 3. Reduce heat to medium. Add mushroom caps and stir in gently to coat with oil. Cook, covered, 5 minutes. 4. Stir in sherry, then soy sauce. Cook, covered, over low heat until chicken is done (25 to 30 minutes). From
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (23g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 68 (88%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 84.8mg||3 %|
|Potassium 41.7mg||1 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 1.1g|
|Protein 0.5g||1 %|
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: 77
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