Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 2 Tbsp. Rice wine
- 2 tsp Salt
- 1 1/2 tsp Szechwan peppercorns, crushe
- 3 x Scallions
- 1/2 x Gingerroot, peeled
- 2 1/2 lb Chicken
- 1/2 c. China black tea leaves
- 2 Tbsp. Dark brown sugar, packed Oriental sesame oil
Direcciones
- In a large bowl, combine the wine, salt, and peppercorns. Cut scallions into 2-inch long pcs and flatten with flat side of cleaver. Flatten gingerroot similarly with cleaver. Add in scallions and gingerroot to bowl.
- Add in the chicken, rubbing it well with the marinade. Let chicken marinate overnight, covered and chilled. Put scallions and gingerroot in the cavity of the chicken, transfer chicken to the rack of a steamer, and steam it, covered, for 20 min. Meanwhile, line the bottom and lid of a wok with heavy-duty foil. In a small bowl, combine well the tea leaves and brown sugar. Put the mix in the bottom of the wok, and arrange a rack 2-inches over it.
- Transfer the chicken, breast side up, to the rack in the wok. Heat wok, covered, over mod-high heat for 5-6 min or possibly till it begins to smoke.
- Smoke the chicken, covered, for 6 min. Turn chicken breast side down, and smoke it for 6 min more. Remove wok from heat and let stand, covered, for 15 min. Transfer chicken to a cutting board, brush with oil and cut into serving pcs. a 1979 Gourmet Mag. favorite
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 6 servings | |
| Calories 303 | |
| Calories from Fat 175 | 58% |
| Total Fat 19.37g | 24% |
| Saturated Fat 5.54g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 868mg | 36% |
| Potassium 270mg | 8% |
| Total Carbs 5.27g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 4.61g | 3% |
| Protein 24.07g | 39% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
