Try this Stewed Shanghai Chicken recipe, or contribute your own.
Suggest a better description1. Chop the chicken into 1-inch pieces. 2. Soak the mushrooms. Cut off and discard the tough stems. 3. Slice the mushrooms thinly. Cooking: 1. In a skillet or wok combine the chicken stock, soy sauce, and sherry. 2. Bring to a boil. Add the remaining ingredients, cover, and simmer for 20 minutes. Makes 4 to 10 servings. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 243 by "Diane Geary"
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 63 | ||
Calories from Fat: 7 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 590.8mg | 20 % | |
Potassium 100.3mg | 3 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 7.7g | ||
Protein 2.5g | 4 % | |
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: 63
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