Try this Cheng-Du Tender Chicken recipe, or contribute your own.
Suggest a better descriptionChop chicken into 1" squares. hat oil in a wok. Stir fry chicken over a high flame for 2 minutes. Add minced chili and Chili Nam Yuey. Stir fry for a few seconds. Add wine, minced ginger, salt and sugar. Mix well. Add hot soup stock. Cover the wok and simmer for 5 minutes. Add cornstarch paste. Add minced spring onion. Mix well. Remove and serve. Cook pea shoots in boiling water. Use to garnish plate. From The Chinese Regional Cuisine Series, Szechuan Cooking. Posted by James Lor. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/namyuey.zip
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Serving Size: 1 Serving (134g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 393 | ||
Calories from Fat: 329 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.5g | 49 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 23.1g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.6mg | 0 % | |
Potassium 83.2mg | 2 % | |
Total Carbohydrate 16.7g | 5 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 15.1g | ||
Protein 0.7g | 1 % | |
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: 393
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