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Suggest a better description1. Wipe chicken with a damp cloth. Cut scallion stalks in 2-inch sections; slice ginger root. 2. Heat oil in a large heavy pan. Truss chicken and brown quickly on all sides. 3. Boil water and add to chicken, along with soy sauce, scallions and ginger. Bring quickly to a boil again; then simmer, covered, 30 minutes, turning bird once. 4. Add sherry and sugar and simmer, covered, 30 minutes more, turning bird once or twice for even coloring. VARIATION: Omit the scallions. In step 2, add to the heated oil 2 cups onion, chopped; stir-fry until translucent and remove. Heat more oil, if needed; add chicken and brown. Return onions when adding other ingredients in step 3. From
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 8 | ||
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Calories: 411 | ||
Calories from Fat: 262 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.1g | 39 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 116.4mg | 36 % | |
Sodium 362.2mg | 12 % | |
Potassium 327.1mg | 9 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 3.4g | ||
Protein 29.5g | 42 % | |
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. |
Calories per serving: 411
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