1. Soak dried mushrooms. Parboil and shell chestnuts. Blanch lotus seeds. Soak glutinous rice. 2. Bone chicken, keeping its skin and natural shape intact (see "How-to Section"). Dice pork. 3. Heat oil. Add pork and stir-fry until it loses its pinkness (2 to 3 minutes). Place in a large bowl. 4. Dice ham, ginkgo nuts, bamboo shoots, mushrooms, chestnuts, and add to bowl, along with glutinous rice, lotus seeds, soy sauce and sherry. Mix well. 5. Stuff chicken with mixture and sew up securely or skewer. Wrap bird in cheesecloth (to help hold its shape) and place in a pan with water. Bring to a boil. Then simmer, covered, 30 minutes. 6. Drain chicken. Blot dry with paper toweling, then sprinkle lightly with cornstarch. 7. Heat oil until nearly smoking. Gently lower in bird, using a wire basket or large, long-handled Chinese strainer. Deep-fry, basting and turning, until golden. Drain on paper toweling and serve. From
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (53g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 130 (64%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 17.6mg||5 %|
|Sodium 269.9mg||9 %|
|Potassium 130.2mg||3 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 12.1g|
|Protein 5.2g||7 %|
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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: 204
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