1. Chop up the mint finely and let it soak in the sugar, orange juice and orange peel gratings. 2. Wash and dry the pieces of chicken. Salt them and fry them until golden. Drain off the excess grease. 3. Boil the vinegar for a few seconds and add the orange juice mixture. 4. Pour the sauce over the chicken and cook until tender. Serve hot. Posted to recipelu-digest Volume 01 Number 218 by James and Susan Kirkland
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|Serving Size: 1 Serving (469g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 8 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 16.9mg||1 %|
|Potassium 726mg||19 %|
|Total Carbohydrate 181.4g||53 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 177g|
|Protein 3.4g||5 %|
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Calories per serving: 722
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