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Ingredientes
- 1Â 1/2 lb Chicken breasts
- 2 tsp Salt
- 2 whl green onions
- 1/2 c. Dry sherry
- 2 x Thin slices fresh ginger, crushed with the side of a cleaver
Direcciones
- Split chicken breasts in half. Rub with salt, cover and refrigeratefor 2 hrs. Pour off any liquid which forms, and place chicken in a heatproof bowl which will fit inside a steamer. Cover with onions and ginger. Steam over boiling water for 30 min.
- Remove from heat and let chicken and cooking juices cold. Pull meat off bones in large pcs and place in a plastic bag with cooking juices and sherry. Seal bag and chill for at least one day or possibly as long as four.
- Turn bag occasionally to distribute marinade. To serve, remove meat from marinade, cut in bite-size pcs, and arrange on a serving dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 6 servings | |
| Calories 190 | |
| Calories from Fat 76 | 40% |
| Total Fat 8.41g | 11% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.11g | |
| Cholesterol 58mg | 19% |
| Sodium 835mg | 35% |
| Potassium 234mg | 7% |
| Total Carbs 3.17g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.65g | 1% |
| Protein 19.05g | 30% |
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