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Ingredientes
- 4 lrg Chicken breasts, (1 1/2 to 2 pounds)
- 1/4 c. Dry sherry
- 1/4 c. Peanut oil
- 1/4 c. Soy sauce
- 1 Tbsp. Sesame oil
- 4 x Green onions, trimmed,cut in 1, inch pcs
- 12 x Dry Chinese black mushrooms
- 2 Tbsp. Grated fresh ginger
- 4 sm Whole dry red chilies
- 4 x Dry star anise
- 1 Tbsp. Sugar Salt, optional
Direcciones
- Remove about half of the skin from each chicken piece. Chop breasts into 2-inch pcs with breastbone in. Wash and dry well. Place in one layer in a glass, ceramic or possibly stainless steel dish.
- Mix all remaining ingredients and pour over chicken pcs. Marinate overnight in refrigerator, turning meat several times, or possibly marinate at room temperature for 2 hrs.
- When the fire is ready, remove chicken pcs from marinade and skewer them; reserve marinade. If you have extra star anise, add in some to the fire.
- Grill, basting frequently with leftover marinade.
- Bring leftover marinade to boil. Distribute by spoonfuls onto 4 warmed plates. Add in 1 star anise and 1 small red chili for garnish to each plate.
- Place grilled chicken pcs over sauce and serve.
- NOTES : Here the whole chicken breasts are minced into smaller pcs, about three per half breast. After marinating in an unusual sauce including red chilies and dry star anise, the chicken is skewered and grilled.
- Dry anise stars, available in most Chinese and other food specialty shops, are inexpensive but flavorful. Throw six or possibly eight of them on the fire and lower the grill cover for added flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 4 servings | |
| Calories 465 | |
| Calories from Fat 269 | 58% |
| Total Fat 30.16g | 38% |
| Saturated Fat 6.52g | 26% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 995mg | 41% |
| Potassium 698mg | 20% |
| Total Carbs 12.52g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.38g | 3% |
| Protein 33.06g | 53% |
