| One 4-1/4-pound chicken, fat and membranes removed, rubbed well with 4 tablespoons salt, rinsed, and place in a sitting position in a strainer to drain (I skipped this step, I just wipe chicken dry with paper towels) |
11 1/3 oz |
$0.98 per pound
|
$0.69 |
| 3 tablespoons double dark soy sauce, regular dark soy sauce, or mushroom soy sauce |
1 1/2 teaspoons |
$2.59 per 10 fluid ounces
|
$0.06 |
| 2 tablespoons peanut oil |
1 teaspoon |
$4.39 per 24 fluid ounces
|
$0.03 |
| 1 tablespoons minced fresh ginger |
1/2 teaspoon |
$2.99 per pound
|
$0.01 |
| 1 tablespoons minced garlic |
1/2 teaspoon |
$4.00 per pound
|
$0.01 |
| 2 ounces shallots, peeled and cut into 1/4-inch dice |
1/3 oz |
$3.99 per pound
|
$0.08 |
| 1 small onion, peeled and cut into 1/4-inch dice (I use 2 onions) |
1/6 onion |
$0.79 per pound
|
$0.02 |
| 1-1/2 tablespoons bean sauce |
3/4 teaspoon |
n/a
|
|
| 3 tablespoons oyster sauce |
1 1/2 teaspoons |
$3.09 per 9 ounces
|
$0.11 |
| 1/4 cup Shao-Hsing wine or dry sherry |
2 teaspoons |
$22.00 per liter
|
$0.22 |
| 1-1/2 cups chicken stock |
1/4 cup |
$0.99 per 14 1/2 ounces
|
$0.14 |
| 2 teaspoons soy sauce |
1/3 teaspoon |
$2.59 per 10 fluid ounces
|
$0.01 |
| 2-1/2 tablespoons sugar |
1 1/4 teaspoons |
$1.44 per pound
|
$0.02 |
| 8 sprigs fresh coriander (cilantro) |
1 tablespoon |
$1.69 per 1 1/4 ounces
|
$0.32 |
| Total per Serving |
$1.73 |
| Total Recipe |
$10.38 |
Suggestions?