Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Sesame | 1 tbsp (14g) | 120 |
| 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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- Fresh Chicken Meat 450 g
- Dry Black Mushrooms 4 pcs
- Spring Onion 1 stalk
- Tianjin Preserved Vegetable some
- Shredded Ginger some
- Cellophane 2 sheets
- Seasoning
- Salt 1 tbsp
- Yellow Wine 2 tbsp
- Pepper & Sesame Oil some
- Sugar 1/2 tbsp
Directions
Wash chicken meat, cut into small bite size, marinate with seasoning
Soak Tianjin preserved vegetable 5 minutes, squeeze out water
Soak dry black mushrooms until fully soft, shred into small slices
Cut the paper into squares, approx. 150 x 150 mm, coating one side with oil
Put 2 pcs of chickens & Tianjin preserved vegetable on paper with seasoning
Then add some shredded black mushrooms, spring onion and ginger on
Wrap the paper up into rectangular, stapled the paper margin
Heat plenty of oil, then turn into middle heat
Deep fry wrapped chicken for 5 minutes
Dish up with paper, remove staples and serve
Category:Hong Kong Recipes
Category:Hong Kong Meat Dishes