Shanghai Chicken In Wine Sauce
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 13½-pound chicken, freshly killed, washed thoroughly, fat and membranes removed
- 3tablespoons Chinese Shao-Hsing wine, or sherry
- 1½teaspoons salt
- ¼teaspoon white pepper
- 3tablespoons chicken broth
- ½teaspoon sugar
Nutritional analysis per serving (8 servings)
298 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 25 grams protein; 488 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place the chicken in a large pot, preferably an aluminum Dutch oven. Cover with water and bring to a boil.
- Step 2
Lower the heat, cover the pot leaving a slight opening, and simmer chicken for about 30 minutes.
- Step 3
Remove chicken from pot, drain and cool on a cake rack.
- Step 4
When chicken has cooled, chop into pieces 2 inches by 1 inch, skin and bones included. Place on a serving dish.
- Step 5
Mix together the remaining ingredients and pour the marinade over the chicken. Marinate for one hour. Serve at room temperature.
Private Notes