Try this Steamed, Deep-Fried Chicken W/nutmeats recipe, or contribute your own.
Suggest a better description1. Wipe chicken with a damp cloth. With a sharp knife, make an incision along backbone, but do not cut through bone. Place bird in a heatproof bowl and add stock. 2. Steam 30 minutes. (See "How-to Section"). Meanwhile blanch almonds and chop coarsely. 3. Let bird cool slightly; then bone. Beat egg lightly and blend in flour and salt to make a batter; then coat chicken with batter. 4. Heat oil until nearly smoking. Gently lower in chicken, using a wire basket or large long-handled Chinese strainer. Deep-fry, basting and turning until golden. Drain on paper toweling. 5. Let bird cool slightly. Carefully cut in 1-1/2-inch strips (running from backbone to breastbone), then in 1-1/2-inch squares. Arrange, skin-side up, on a serving platter. 6. In a cup, blend cornstarch and cold water to a paste. In a saucepan, combine soy sauce, honey and remaining water, and heat, stirring. Then add cornstarch paste and stir in to thicken. Pour over chicken. Garnish with nutmeats and serve. VARIATION: For the almonds, substitute walnuts or pecans, or use all 3 in combination. From
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Serving Size: 1 Serving (426g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 409 | ||
Calories from Fat: 217 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.1g | 32 % | |
Saturated Fat 6.9g | 34 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 150.2mg | 46 % | |
Sodium 1143.8mg | 39 % | |
Potassium 324.9mg | 9 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 14.6g | ||
Protein 31.1g | 44 % | |
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: 409
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