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Ingredientes
- 1 lb chicken legs and thighs
- 4 slc peeled ginger lightly crushed
- 3 x fresh shiitake mushrooms stems removed, caps halved
- 1 x dry ginseng root - (abt 1/2 ounce)
- 1 Tbsp. wolfberries
- 4 x dry longans
- 4 x red dates
- 2 1/2 c. water
- 1/2 c. Chinese rice wine (or possibly dry sherry)
- 1 tsp salt
Direcciones
- Remove the skin and excess fat from the chicken pcs. Bring a pot of water to a boil. Add in the chicken and return to a boil. Cook for 1 minute and drain.
- Place the chicken pcs in a 2-qt casserole. Scatter the ginger, mushrooms, ginseng, wolfberries, longans and dates over the chicken. Pour in the water and rice wine and add in the salt.
- Prepare a wok for steaming. Cover the casserole and set it on the steaming rack. Cover the wok and steam over medium-high heat till the chicken is tender, about 2 hrs. Replenish the water in the wok as needed during steaming.
- Skim the fat from the broth in the casserole and throw away the ginseng. Ladle the soup into individual bowls and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 4 servings | |
| Calories 263 | |
| Calories from Fat 91 | 35% |
| Total Fat 10.09g | 13% |
| Saturated Fat 2.83g | 11% |
| Trans Fat 0.09g | |
| Cholesterol 69mg | 23% |
| Sodium 654mg | 27% |
| Potassium 351mg | 10% |
| Total Carbs 20.07g | 5% |
| Dietary Fiber 1.7g | 6% |
| Sugars 15.99g | 11% |
| Protein 15.66g | 25% |
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