Procedure: 1.) After removing the chicken skin, cut into 1 - 1/2 inch-wide 2 inch-long thin slices. Marinate with the salt, wine, soysauce, cornstarch, water, egg yolk and pepper. Soak about 10 minutes. 2.) Mix seasoning sauce in a small bowl. 3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a plate. Use it to coat each piece of the chicken. Deep fry the chicken slices over low heat about 1/2 minute until golden. Reheat oil very hot. Deep fry the chicken again for 10 more seconds. Drain and remove to a platter. 4.) Heat another 1 tb of oil. Stir fry the seasoning sauce, when it boils and thickens, splash 1 tb of hot oil to make the sauce shine. Pour the sauce onto the fried chicken slices. Serve hot. (Garnish the platter with some sliced lemon and parsley). Note: If you like a more sour taste, squeeze the juice from the lemon on the chicken slices. Posted by [COOKIE LADY] Friom Pei Meis Chinese Cook Book Volume II File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (361g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2964 (99%)|
|Amt Per Serving||% DV|
|Total Fat 329.4g||439 %|
|Saturated Fat 24.7g||123 %|
|Monounsaturated Fat 207.9g|
|Polyunsanturated Fat 92.7g|
|Cholesterol 52.4mg||16 %|
|Sodium 4mg||0 %|
|Potassium 40.9mg||1 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 13.1g|
|Protein 1.6g||2 %|
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: 2980
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!