Try this Shanghai Drunk Chicken recipe, or contribute your own.
Suggest a better descriptionSplit chicken breasts in half. Rub with salt, cover and chill for 2 hours. Pour off any liquid that forms, and place chicken in a heatproof bowl that will fit inside a steamer. Cover with onions and ginger. Steam over boiling water for 30 minutes. Remove from heat and let chicken and cooking juices cool. Pull meat off bones in large pieces and place in a plastic bag with cooking juices and sherry. Seal bag and refrigerate for at least one day or as long as four. Turn bag occasionally to distribute marinade. To serve, remove meat from marinade, cut in bite-size pieces, and arrange on a serving dish.
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Serving Size: 1 Serving (196g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 223 | ||
Calories from Fat: 20 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 98.7mg | 30 % | |
Sodium 113.4mg | 4 % | |
Potassium 487.4mg | 13 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 3.1g | ||
Protein 39.6g | 57 % | |
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: 223
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