Chinese Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
2-4 1/2 to 5 lb. broiler/fryer chickensWater1/4 cup light soy sauce2 T sesame oil2 bunches chopped green onions1 T sea salt3/4 cup peanut oil
Put each chicken into a pot and cover with water. Put a lid on the pot, turn on high heat and bring to a boil. Boil 5 minutes then turn off the heat. Leave lid on pot. Let chickens sit in hot water in pot with lid on for 3-4 hours.
Remove chickens from pot and clean: remove skin, bones and any fat you can. Take the chicken meat and shred into a 9x13 pan.
Pour soy sauce and sesame oil over the chicken and mix well. (If you need to, you can heat the chicken briefly in a microwave at this point.)
Cut spring onions on the diagonal and make a mound of onions down the center of the pan with the chicken. Sprinkle 1 T salt over all.
Heat peanut oil in a sauce pan until smoking. Pour over chicken mixture and toss well.
Makes 14 1 cup servings (approx. 6 oz.).
I serve this with sticky rice and a mandarin orange salad - delicious!
Number of Servings: 14
Recipe submitted by SparkPeople user LANC92.
Remove chickens from pot and clean: remove skin, bones and any fat you can. Take the chicken meat and shred into a 9x13 pan.
Pour soy sauce and sesame oil over the chicken and mix well. (If you need to, you can heat the chicken briefly in a microwave at this point.)
Cut spring onions on the diagonal and make a mound of onions down the center of the pan with the chicken. Sprinkle 1 T salt over all.
Heat peanut oil in a sauce pan until smoking. Pour over chicken mixture and toss well.
Makes 14 1 cup servings (approx. 6 oz.).
I serve this with sticky rice and a mandarin orange salad - delicious!
Number of Servings: 14
Recipe submitted by SparkPeople user LANC92.
Nutritional Info Amount Per Serving
- Calories: 509.7
- Total Fat: 39.6 g
- Cholesterol: 194.6 mg
- Sodium: 778.0 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.6 g
- Protein: 38.4 g
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