Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Tea | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Chinese Perch 1 pc
- Tieguanyin Tea Leaves 60 g
- Shredded Ginger 40 g
- Shredded Spring Onion 1 stalks
- Seasoning
- Pepper some
- Cornflour 1/2 tbsp
- Sauce
- Light Soy sauce 2 tbsp
- Sugar 1 tbsp
- Chicken Stock 1 tbsp
Directions
Wash and wipe dry the Chinese perch, sprinkle seasoning on
Boil water in pot, add tea leaves in, keep in low heat
Put the Chinese perch in when water turn brown in color
Soak both side of Chinese perch for 5 minutes by low heat
Cover the pot lid and soak 5 minutes more, dish up
Sprinkle shredded spring onion on surface of perch
Heat wok with 1 tbsp of oil, fry shredded ginger
Pour in sauce and cook until boil, add to the perch, serve
Category:Hong Kong Recipes
Category:Hong Kong Appetizers