PREPARATION: Cut chicken into bite-sized pieces. Peel carrots and cut into cubes. Crush garlic. COOKING: Place oil and garlic in skillet. Brown Chicken, stir 5 minutes, cover, reduce heat, and simmer 10 minutes. Add plum sauce celery, ginger, sherry, carrots, sugar salt, pickles and water. Simmer covered for 12 minutes. Add cornstarch-water mixture to thicken gravy. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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|Serving Size: 1 Serving (470g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 623 (62%)|
|Amt Per Serving||% DV|
|Total Fat 69.2g||92 %|
|Saturated Fat 15.9g||80 %|
|Monounsaturated Fat 32.5g|
|Polyunsanturated Fat 16.2g|
|Cholesterol 252mg||78 %|
|Sodium 416.3mg||14 %|
|Potassium 937.5mg||25 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 23.5g|
|Protein 63.6g||91 %|
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Calories per serving: 1002
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