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 |
| Sesame | 1 tbsp (14g) | 120 |
| 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 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Sauce | 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 Meat 250 g
- Spring Onion 1 stalks (choped)
- Ginger 2 slices
- Seasoning
- Salt 1/2 tbsp
- Light Soy Sauce 1 tbsp
- Sesame Oil some
- Corn Flour some
- Sauce
- Salt 1/3 tbsp
- Sugar 2 tbsp
- Shaoxing Wine 6-10 tbsp
- Chicken Stock 10 tbsp
- Corn Flour 1/2 tbsp
Directions
Wash and wipe dry chicken meat, slice and marinate with seasoning
Heat wok with 4 tbsp of oil, parboil the chicken slices in high heat for 1 minutes
Heat wok again with 1 tbsp of oil, add in ginger and spring onion
Add in sauce, cook until sauce is boiled, add in chicken slices
Stir cook until sauce boil again, dish up and serve
Category:Hong Kong Recipes
Category:Hong Kong Meat Dishes