Sunday, June 2, 2013

[MC-AllEthnic-Recipes] Potsticker Red-Cooked Chicken - 10g Carbohydrate; trace Dietary Fiber

 

                      
* Exported from MasterCook *

                      Potsticker Red-Cooked Chicken

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Fowl/Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     chicken legs
  2        Tablespoons  vegetable oil
  1                cup  chicken broth
     1/3           cup  black soy sauce -- or mushroom soy sauce
     1/4           cup  dry sherry
  2        Tablespoons  finely minced fresh ginger
  6                     garlic cloves -- crushed and minced
  3        Tablespoons  sesame oil
  3        Tablespoons  light brown sugar
  1           teaspoon  freshly ground black pepper
  6              small  hard boiled eggs -- peeled (optional)

Separate the chicken legs into drum sticks and thighs. Pat dry.

Heat the vegetable oil in a heavy, large pan, such as a Dutch oven, with a
tight-fitting lid. When the oil is at smoking point, add the chicken.
Pan-fry, turning once, for 10 minutes until nicely browned. Drain in a
colander. Reserve 1 Tablespoon of the oil and juices in the Dutch oven.

Reheat the oil in the pan and add the broth, soy sauce, sherry, ginger,
sesame oil, brown sugar, pepper, and cold water. Stir well. Bring the
sauce to a boil. Add the chicken and hard-boiled eggs, cover, simmer for
30 minutes. Remove the lid and stir.

Continue to cook for 15 minutes longer. Remove 1 piece of chicken and
probe with a fork. If the meat is still firm and tight, the chicken needs
to cook a little longer. If the chicken breaks apart and falls off the
bone, it has been overcooked. The desired consistency is somewhere between
both of the above. Serve at once.

Serves 4 to 6

AuthorNote: "Red Cooking" refers to the reddish color of the chicken when
cooked in the following way. The soy sauce actually turns the meat reddish
brown. A traditional braising technique, red cooking renders the meat
fork-tender and imbues it with the flavors of the braising sauce.

Cuisine:
  "Chinese"
Source:
  "Potsticker Chronicles: America's Favorite Chinese Recipes by Stuart
  Chang Berman, 2004"
S(Formatted by Chupa Babi):
  "May 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 773 Calories; 53g Fat (63.5%
calories from fat); 58g Protein; 10g Carbohydrate; trace Dietary Fiber;
476mg Cholesterol; 1540mg Sodium.  Exchanges: 0 Grain(Starch); 8 Lean
Meat; 1/2 Vegetable; 5 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 1396 0 0 0 0 0 0 0

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