|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||49%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This popular Chinese dish is quite easy to make. To add a bit of color, try garnishing the cut chicken with green-onion brushes before serving.
- 2.5 pounds chicken
- 3 spring onions (aka green onions, scallions)
- 1 large ginger, sliced
- 3 garlic cloves
- 1 cup Shaoshing wine*
- 1 tablespoon sea salt
Rinse the chicken under cold running water and pat dry. Trim any extra fat.
In a large saucepan, add enough water to cover the chicken. Add the spring onions, ginger, garlic, Shaoshing wine, and sea salt. Bring to a boil.
Simmer for 20 minutes, then place the chicken in the stock. Bring back to a boil and simmer for another 15 minutes.
Turn the heat off, cover, and let the chicken sit in the stock for 4 to 5 hours.
Cut up the chicken. Serve with red vinegar, such as Pun Chun.
*Shaoshing wine is Chinese rice wine. If not available, pale dry sherry (not cooking sherry) can be substituted.