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Suggest a better description1. Wipe chicken with a damp cloth. Slice ginger root and cut scallion stalk in two; place in chicken cavity. 2. Put star anise, cinnamon stick and Szechwan peppercorns on a square of cheesecloth. Gather up the corners and tie with thread. 3. In a large heavy pan, heat soy sauce, shcrry and sesame oil. Add chicken and spice bag and simmer, covered, until nearly done, about 40 minutes. (Turn bird once or twice for even coloring.) Add sugar and simmer, covered, 5 minutes more. 4. Let bird cool slightly. With a cleaver, chop, bones and all, in 2-inch sections; or carve Western-style. Sliver remaining scallions; sprinkle over and serve. VARIATION: At the beginning of step 3, add 1 piece dried tangerine peel (soaked). From
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Serving Size: 1 Serving (287g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 685 | ||
Calories from Fat: 434 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.2g | 64 % | |
Saturated Fat 11.9g | 59 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 13.1g | ||
Cholesterol 172.5mg | 53 % | |
Sodium 416.4mg | 14 % | |
Potassium 515.9mg | 14 % | |
Total Carbohydrate 13.8g | 4 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 12.8g | ||
Protein 43.7g | 62 % | |
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: 685
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