1. 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
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|Serving Size: 1 Serving (342g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 651
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