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Receta Steamed, Deep Fried Chicken With Nutmeats

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Raciónes: 6

Ingredientes

Cost per serving $0.28 view details

Direcciones

  1. 1. Wipe chicken with a damp cloth. With a sharp knife, make an incision along backbone, but don't cut through bone. Place bird in a heatproof bowl and add in stock.
  2. 2. Steam 30 min. (See "How-to Section"). Meanwhile blanch almonds and chop coarsely.
  3. 3. Let bird cold slightly; then bone. Beat egg lightly and blend in flour and salt to make a batter; then coat chicken with batter.
  4. 4. Heat oil till nearly smoking. Gently lower in chicken, using a wire basket or possibly large long-handled Chinese strainer. Deep-fry, basting and turning till golden brown. Drain on paper toweling.
  5. 5. Let bird cold slightly. Carefully cut in 1-1/2-inch strips (running from backbone to breastbone), then in 1-1/2-inch squares. Arrange, skin-side up, on a serving platter.
  6. 6. In a c., blend cornstarch and cool water to a paste. In a saucepan, combine soy sauce, honey and remaining water, and heat, stirring. Then add in cornstarch paste and stir in to thicken. Pour over chicken. Garnish with nutmeats and serve. VARIATION: For the almonds, substitute walnuts or possibly pecans, or possibly use all 3 in combination.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 93g
Recipe makes 6 servings
Calories 70  
Calories from Fat 8 11%
Total Fat 0.92g 1%
Saturated Fat 0.29g 1%
Trans Fat 0.0g  
Cholesterol 31mg 10%
Sodium 637mg 27%
Potassium 56mg 2%
Total Carbs 12.53g 3%
Dietary Fiber 0.3g 1%
Sugars 3.05g 2%
Protein 2.8g 4%
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