Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 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 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| 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 Breast 200 g
- Broccoli 150 g
- Kale Stalks 5 stalks
- Sliced Garlic 3 pcs
- Carrot some (cut into shapes)
- Seasoning
- Chicken Powder 1 tbsp
- Cornflour 1 tbsp
- Salt 1/2 tbsp
- Shaoxing Wine 1 tbsp
- Egg White 1 tbsp
- Sauce
- Chicken Powder 1 tbsp
- Light Soy Sauce 1 tbsp
- Sugar 1/2 tbsp
- Salt 1/2 tbsp
- Shaoxing Wine 1 tbsp
- Water 3 tbsp
Directions
Cut chicken breast into fillets, marinate 30 minutes with seasoning
Parboil chicken fillets in hot oil for a 1 minute, drain and dish up
Cut kale stalks into short sections, cross at both ends
Cut broccoli into small pieces, scald with hot oil water, dish up
Heat wok with 3 tbsp of oil, add kale stalks , carrot and broccoli
Add sauce, stir fry for until materials soft, dish up with sauce
Heat wok again with 2 tbsp of oil and garlic, add chicken fillets
Add kales and broccoli with sauce, stir fry well, dish up and serve
Category:Hong Kong Recipes
Category:Hong Kong Meat Dishes