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Ingredientes
- 1 Tbsp. Finely minced fresh ginger
- 3 lb Chicken Salt and freshly grnd pepper
- 4 Tbsp. Soy sauce
- 3 x Carrots, peeled, very thinly sliced
- 1 1/4 lb Beansprouts
- 4 Tbsp. Vegetable oil
- 2 Tbsp. Sesame oil
- 2 Tbsp. Sesame seeds
- 2 tsp Crushed dry red chilies
- 1 tsp Dark brown sugar
- 3 Tbsp. Dry sherry Lettuce, to serve Scallion tassels, to garnish
Direcciones
- 1. Put the ginger inside the cavity of the chicken, then rub the outside of the bird with salt and pepper. Place the bird in a large saucepan and sprinkle over half of the soy sauce. Leave to stand for 30 min.
- 2. Pour sufficient water into the pan to just cover the chicken. Bring to the boil, then lower the heat, cover and simmer for about 1 hour till the chicken is tender. Leave to cold in the cooking liquid, then remove.
- 3. Separate the legs and wings from the carcass, then cut the carcass into fours. Bang the pcs several times with a rolling pin to loosen the meat from the bones.
- 4. Cut the meat into neat slices (not too small) or possibly strips. Throw away the bones and skin. Combine with carrots and beansprouts.
- 5. Heat the oils in a heavy-based pan, add in the sesame seeds and chilies, and fy over brisk heat for a few min, stirring till lightly colored.
- Remove from the heat and stir in the remaining soy sauce with the sugar and sherry.
- 6. Pour over the chicken and vegetables, cover and marinate in the refrigerator overnight.
- 7. To serve, put the chicken and vegetables into a shallow serving dish, lined with lettuce leaves. Pour over any remaining marinade and garnish with scallion tassels. Serve cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 4 servings | |
| Calories 290 | |
| Calories from Fat 220 | 76% |
| Total Fat 25.01g | 31% |
| Saturated Fat 2.97g | 12% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 1034mg | 43% |
| Potassium 483mg | 14% |
| Total Carbs 10.81g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.52g | 2% |
| Protein 9.05g | 14% |
