Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | not in our table | 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
- Chicken 1/2 piece 450 g
- Chestnut 300 g
- Spring Onion 2 stalks
- Ginger 4 slices
- Shaoxing Wine 2 tbsp
- Sauce
- Light Soy Sauce 1 tbsp
- Dark Soy Sauce 3 tbsp
- Sugar 1/2 tbsp
- Salt 1/2 tbsp
- Water 200 ml
Directions
Wash chicken then wipe dry, cut into medium bite pieces
Chop spring onion into short stalks
Remove shells of chestnuts, boil in hot water for 3 minutes, remove membrane
Heat wok with 2 tbsp of oil, add in ginger and spring onion, then shaoxing wine
Add in Chicken, stir fry well, pour in sauce, turn in low heat when boiled
When chicken turn soft and half tender, add in chestnuts, stir braise
Keep in low heat, braise the chicken until sauce almost dry, dish up and serve
Category:Hong Kong Recipes
Category:Hong Kong Meat Dishes