Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 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 |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Meat | 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
- Chicken Meat 350 g
- Spring Onion 1 stalk
- Sauce
- Fine Peanut Butter 4 tbsp
- Sesame Oil 1 tbsp
- Red Chili Oil 2 tbsp
- Sugar 2 tbsp
- Cayenne Pepper Powder 1/3 tbsp
- White Vinegar 1/4 tbsp
- Light Soy Sauce 5 tbsp
Directions
Wash chicken meat, boil in hot water for 15 minutes until fully cooked, cool it
Use a wooded stick hit on chicken meat gently until chicken meat tendered
Tear the chicken meat into shreds, put on the dish surface, keep cool
Shred the spring onion and put on the dish, surrounding the chicken meat
Mix the sauce well, pour on chicken meat surface when serving
Category:Hong Kong Recipes
Category:Hong Kong Meat Dishes