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1. Wipe chicken with a damp cloth. Dry thoroughly with paper toweling; or hang up to dry in a cool, airy place 1 to 2 hours. 2. With a cleaver, chop chicken, bones and all, in 2-inch sections. Slice ginger root thin. 3. Heat oil to smoking in a heavy pan. Add chicken and ginger and brown quickly. Sprinkle with salt and pepper. 4. Reduce heat to medium and cook chicken, covered, until done (about 30 minutes). Pour off oil; discard ginger, and serve. From
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|Serving Size: 1 Serving (255g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 476 (72%)|
|Amt Per Serving||% DV|
|Total Fat 52.9g||71 %|
|Saturated Fat 11.3g||56 %|
|Monounsaturated Fat 25.9g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 172.5mg||53 %|
|Sodium 162.1mg||6 %|
|Potassium 469.9mg||12 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.3g|
|Protein 43g||61 %|
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Calories per serving: 662
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