Braised Fresh Ham with Rock Sugar, Sichuan Style
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INGREDIENTS
INSTRUCTIONS
1. Wash the ham and the bones and place in a large wok with bones under the ham. Add the stock and bring to a boil over high heat. Skim the foam from the surface and add the rice wine, ginger slices, scallions, sugars, and salt. Simmer, tightly covered, over low heat until the ham is tender. Discard the bones and place the ham in a serving dish. 2. Bring the sauce back to a boil and reduce until thickened. Pour over the ham and serve. busted by sooz Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (2109g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 596 | ||
| Calories from Fat: 4 (1%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.4g | 1 % | |
| Saturated Fat 0.1g | 1 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 14.2mg | 0 % | |
| Potassium 204.3mg | 5 % | |
| Total Carbohydrate 137.2g | 40 % | |
| Dietary Fiber 3.2g | 13 % | |
| Sugars, other 134.1g | ||
| Protein 1.6g | 2 % | |
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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. |
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Calories per serving: 596
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