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1. Wipe chicken with a damp cloth; and chop, bones and all, in 2-inch sections. Cut leek in 1/2-inch sections. 2. Slice bacon thick; then cut in 1-inch strips. Place in a cold pan and brown lightly over medium heat. Drain on paper toweling. 3. Reheat bacon fat. Add leek; stir-fry a few times. Add chicken and brown quickly. 4. Return bacon. Add soy sauce, sherry and red dates. Reduce heat and simmer, covered, stirring occasionally until tender (about 30 minutes). VARIATION: Disjoint chicken, instead of chopping it in sections. Simmer about 45 minutes in step 4. From
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|Serving Size: 1 Serving (32g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 114 (85%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 19mg||6 %|
|Sodium 265mg||9 %|
|Potassium 62.8mg||2 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.6g|
|Protein 3.3g||5 %|
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Calories per serving: 134
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