Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | 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 1 pc (1.5 kg)
- Coarse Salt 1 tbsp
- Seasoning
- Chicken Sauce 200 ml (made by steps 2-4)
- Water 250 ml
- Sugar 1 tbsp
- Shao Xing Wine 300 ml
Directions
Clean chicken, rub chicken by coarse salt for 4 hrs, outside and inner
Steam chicken inside breast, upward for 15 minutes
Turn over to other side, steam for 10 minutes
Chop chicken into 4 parts, save chicken sauce for seasoning
Boil the seasoning, pour into a big deep plate and soak the chicken
Chill the chicken with sauce into refrigerator for 6 hours
Remove the fatty on chicken, chop into small pieces then serve
Category:Hong Kong Recipes
Category:Hong Kong Meat Dishes