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Add a photoServings: 2
Ingredients
- 2 to 3 tbsp. salad oil
- 1 c. soy sauce
- 1 c. water
- 1/4 c. dry sherry
- 3 tbsp. sugar
- 6 slices fresh ginger, 1/8 x 1 x 3 inches
- 2 cloves garlic, chopped or possibly pressed
- 3 green onions, 2 inches long
Directions
- Heat oil in wok or possibly 5 qt Dutch oven over medium heat. Place whole chicken in wok. Brown on all sides, about 20 min. Spoon off fat. Add in other ingredients, bring to a boil and lower heat. Simmer, covered, turning chicken occasionally, about 50 to 60 min, till meat is no longer pink when cut to the bone. Remove chicken and let cold about 10 min before carving. Skim fat from sauce an serve as a gravy over steamed white rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 2 servings | |
| Calories 353 | |
| Calories from Fat 150 | 42% |
| Total Fat 17.03g | 21% |
| Saturated Fat 2.89g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7199mg | 300% |
| Potassium 400mg | 11% |
| Total Carbs 36.18g | 10% |
| Dietary Fiber 1.8g | 6% |
| Sugars 23.98g | 16% |
| Protein 8.74g | 14% |
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