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Place in a large wok, and cover. Cook covered on the highest heat possible, but to avoid burning the chicken skin, turn a 1/4 turn every 5-10 minutes for an hour. This makes the juiciest chicken Ive ever had and is very flavorful. Posted to JEWISH-FOOD digest V96 #65 Date: Mon, 28 Oct 1996 11:16:00 -0500 (est) From: "McVety, Carol"
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|Serving Size: 1 Serving (1171g)|
|Recipe Makes: 1|
|Calories from Fat: 1492 (64%)|
|Amt Per Serving||% DV|
|Total Fat 165.8g||221 %|
|Saturated Fat 43.4g||217 %|
|Monounsaturated Fat 77.1g|
|Polyunsanturated Fat 32.6g|
|Cholesterol 690mg||212 %|
|Sodium 4383.1mg||151 %|
|Potassium 2014.6mg||53 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 20.3g|
|Protein 177g||253 %|
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Calories per serving: 2323
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