Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| 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
- Chicken 1 pc (approx. 300 g)
- Genger 10 slices
- Minced Red Pepper some
- Chopped Spring Onion 1 stalk
- Sliced Garlic 10 slices
- Sauce
- Black Sesame Oil 1 cup
- Light Soy Sauce 1 cup
- Rice Wine 1 cup
- Sugar 2 tbsp
Directions
Wash the chicken and remove all inner organs, cut into small pieces
Heat the wok, pour in the black sesame oil, boil in high heat
Add ginger, garlic, spring onion and red pepper while oil heat
Pour the chicken and stir fry well, add light soy sauce, stir fry well
Add rice wine and sugar, stir fry well, cover the lid
Cook in middle heat until liquid almost dry, dish up and serve
Category:Hong Kong Recipes
Category:Hong Kong Meat Dishes