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Suggest a better descriptionBone the chicken legs, including the thighs by scraping the meat from the bone, working downward and keeping close to the bone. Pull the meat down over the bone (pulling it inside out like a glove) and cut it free from the bone. Discard the skin and cut the meat from each leg into 6 pieces. In a bowl combine the soy sauce, vinegar, 1/2 c water, the garlic and ginger root. In another bowl, combine the egg and cornstarch and dip the chicken pieces. Heat the oil in a wok or deep, heavy skillet until very hot, add the chicken and fry it for 4 to 6 minutes, or until it is crisp. Transfer the chicken with tongs to paper towels to drain and pour off all but 1 T of the oil from the wok. Add the soy sauce mixture, the chili peppers and the chicken and cook the mixture over moderately high heat for 2 minutes, or until heated through. Transfer it to a heated serving dish. From Gourmet magazine, date uncertain. MM:MK VMXV03A.
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Serving Size: 1 Serving (246g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1131 | ||
Calories from Fat: 1055 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 117.3g | 156 % | |
Saturated Fat 11.9g | 59 % | |
Monounsaturated Fat 66.4g | ||
Polyunsanturated Fat 33.3g | ||
Cholesterol 83.8mg | 26 % | |
Sodium 583.4mg | 20 % | |
Potassium 224.7mg | 6 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.1g | ||
Protein 19.4g | 28 % | |
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: 1131
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