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Correo Electrónico
 |
Raciónes: 2
Ingredientes
- 350 g (2-3 pieces) Skinless and boneless Chicken Breast, cubed (about ¾-inch pieces)
- 1 Egg White
- A pinch of White Pepper
- 2 tsp Soy Sauce
- ½ tsp Mei Kuei Lu (Chinese Rose wine)
- 3 Tbsp Corn Flour
- 8-10 Dried Red Chilies, cut into ½-inch pieces
- 18-20 g Ginger, peeled and chopped
- 3 Cloves Garlic, chopped
- 1 piece (about 2-inch) Dried Tangerine Peel, soaked in hot water for 20 minutes and finely chopped
- 3 Scallions, cut into ½-inch pieces
- Peanut Oil for deep-frying
- Sauce
- 100 ml Orange Juice
- 3 Tbsp Water
- 1 Tbsp Sugar
- 2 tsp Soy Sauce
- 1 Tbsp Dark Soy Sauce
- ½ tsp Mei Kuei Lu (Chinese Rose Wine)
- 1 tsp Chinese White Rice Vinegar
- ½ tsp Corn Flour
View Full Recipe at Seasaltwithfood
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 2 servings | |
| Calories 319 | |
| Calories from Fat 21 | 7% |
| Total Fat 2.39g | 3% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.03g | |
| Cholesterol 66mg | 22% |
| Sodium 1142mg | 48% |
| Potassium 1100mg | 31% |
| Total Carbs 44.25g | 12% |
| Dietary Fiber 3.5g | 12% |
| Sugars 23.03g | 15% |
| Protein 32.68g | 52% |
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