from: The Fine art of chinese cooking by Lee Su Jan Marinate birds for several hours. Put birds and marinade in a bowl and place on the rack of a steamer. Steam for 40 minutes. Dry bird throughly. Refridgerate till well cold. Glaze with honey mixture. Deep fry in 3 inches of oil until golden brown. Posted to Recipe Archive - 06 Oct 96 submitted by: LeiG@aol.com Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)
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|Serving Size: 1 Serving (293g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 252 (63%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 16.4g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 0mg||0 %|
|Sodium 2522.8mg||87 %|
|Potassium 146.4mg||4 %|
|Total Carbohydrate 31.2g||9 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 30.9g|
|Protein 4.8g||7 %|
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Calories per serving: 402
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