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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Oyster | 6 medium (84g) | 81 |
| Corn | 1/2 cup kernels (82g) | 77 |
| 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 |
| Chili | 1 tsp (2.7g) | 8 |
| 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
- Chicken 1000 g
- Spring Onion 5 stalks
- Red Pepper 1 pc
- Shaoxing Wine 4 tbsp
- Sauce
- Light Soy Sauce 2 tbsp
- Dark Soy Sauce 1 tbsp
- Oyster Sauce 3 tbsp
- Sugar 1 tbsp
- Salt 1/2 tbsp
- Corn Flour 1/2 tbsp
- Water 150 ml
Directions
Wash and wipe dry chicken, brush Shaoxing wine over whole surface
Marinate chicken for 25 minutes, steam the chicken for 25 minutes in high heat
During steaming chicken, remove red pepper seeds and shred, also spring onion
Chop steamed chicken into bite size, place onto a plate in order
Put shredded red pepper and spring onion on chicken's surface
Heat wok, add in sauce and cook until boil, pour onto the chicken
Heat 4 tbsp of oil by wok, pour hot oil onto chicken's surface, serve
Category:Hong Kong Recipes
Category:Hong Kong Meat Dishes