Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
515
Calories
40g
Protein
4g
Fat
72g
Carbs
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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
- Chicken leg 2 pcs
- Small Dry Black Mushroom 8 pcs
- Spring Onion 3 stalks
- Shredded Sliced ginger 2 slices
- Sauce
- Light Soy Sauce 2 tbsp
- Rice Wine 1 tbsp
- Sugar & Salt 1 tbsp each
- Cornflour some
Directions
1
Wash the chicken leg and cut into small pieces, marinate with sauce
2
Soak the dry black mushrooms, cut the stalk away stalks
3
Cut spring onion into short stalk, mix all the materials
4
Put into a flat bottom dish, steam 15 minutes in high heat, by a steam case
5
Category:Hong Kong Recipes
6
Category:Hong Kong Meat Dishes
Recipe sourced from
fandom