Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bacon | 1 slice cooked (8g) | 43 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Salt | 1 tsp (6g) | 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
- 1/2 lb. Escallion, finely cut
- 3 1/2 lb. chicken
- oil, salt, dark soy sauce
- 2 strips bacon
- =
Directions
Wash, clean and cut off chicken wings. Dry chicken
giblets and wings. Rub salt to taste on outside and inside of
chicken, also wings and giblets. Color entire outside of
chicken with dark soy sauce. Pound sand ginger (Sar Geung) to
a powder and sieve; reserve the husk.
To cook chicken: Heat the wok. Pour and heat oil. Put
chicken in and brown to desired color. Cover. Take out
chicken. Fry Escallion and bacon. Stuff inside of chicken
with seasoning and fried bacon. Lay chicken sideways in wok.
Add sand ginger husk to oil in wok. Cover and cook in low heat
for 10 minutes; turn another 10 minutes more. Take out chicken
and let cool off. Chop chicken into bite-size pieces. Cut
bacon into small pieces and spread on top of chicken.
Sauce: Add sauce to oil in wok and stir continuously
until it thickens. Pour sauce over chicken and serve.
Category:Recipes
Category:Chicken Recipes
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