Try this Basic Braised Chicken recipe, or contribute your own.
Suggest a better description1. With a cleaver, chop chicken in 1-1/2 to 2-inch sections. Trim scallion stalk and slice ginger root. 2. Heat oil in a large heavy pan and brown chicken sections quickly. 3. Add sherry, soy sauce, water, salt, scallions and ginger root. Bring to a boil; then simmer, covered, 20 to 30 minutes. 4. Add sugar and simmer, covered, 10 to 15 minutes more. 5. Transfer chicken sections to a serving bowl. Strain sauce and pour over. Garnish with Chinese parsley and serve. VARIATIONS: 1. For the scallions, substitute 2 garlic cloves, crushed. For the water, substitute 2 cups sherry. 2. In step 1, rub chicken sections with 1 tablespoon soy sauce, 1/4 teaspoon salt. 3. In step 1, toss chicken sections in a mixture of 2 tablespoons soy sauce, 2 tablespoons sherry, 1/2 teaspoon salt, 1/2 teaspoon sugar and a dash of pepper. Let stand 15 minutes, turning occasionally. Brown as in step 2, but omit steps 3 and 4. Instead add to chicken 2 cups stock, plus the scallions and ginger root. Bring to a boil; then simmer, covered, 30 to 45 minutes. 4. In step 2, after browning, remove chicken from pan. Heat 1 more tablespoon oil. Then add the scallion stalks, cut in 1/2 inch sections; the ginger slices, and 1 garlic clove, both crushed. Stir-fry 1 or 2 minutes; then stir in the soy sauce, sherry and water and bring to a boil. Return clicken, add the salt and sugar, and simmer as in steps 3 and 4 above. 5. During the last 20 minutes of cooking, add any of the following: a. 6 eggs, hardboiled and shelled; increase the soy sauce (added in step 3) to 3/4 cup. b. 4 bamboo shoots, cut in 1-inch sections; and 1 teaspoon sugar. c. 15 to 20 dried black mushrooms (soaked); increase the soy sauce (added in step 3) to 3/4 cup. d. 6 dried black mushrooms (soaked); and 6 Chinese red dates. e. 1-1/2 pounds string beans, stemmed and cut in 1-1/2 inch sections; increase the soy sauce (added in step 3) to 3/4 cup. f. 1 cup celery stalks, cut diagonally in 1-1/2 inch sections; 1 cup cabbage, shredded; and 1/2 cup fresh mushrooms, sliced. g. 1 cup dried black mushrooms (soaked); 1 cup bamboo shoots and 1/2 cup water chestnuts, all sliced. Garnish in step 5 with shredded smoked ham. 6. During the last 10 minutes of cooking, add 4 cups Chinese lettuce, cut in 1-inch sections. 7. During the last 5 minutes of cooking, add 1 small head cauliflower, broken in flowerets and parboiled. From
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (342g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 651 | ||
Calories from Fat: 404 (62%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 44.9g | 60 % | |
Saturated Fat 10.7g | 53 % | |
Monounsaturated Fat 20.8g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 172.5mg | 53 % | |
Sodium 669.4mg | 23 % | |
Potassium 519mg | 14 % | |
Total Carbohydrate 12.9g | 4 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 12.3g | ||
Protein 44.1g | 63 % | |
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: 651
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.