Chinese: Chicken In Plum Sauce: Mwei Jiong Gai Canton Recipe
Servings: 4
Ingredients
- 1/2 c. Oil
- 1 x Clove garlic
- 3 lb Frying chicken
- 1/3 c. Plum sauce
- 5 x Celery stalks, diced
- 4 slc Ginger
- 3 Tbsp. Sherry
- 4 x Carrots
- 2 tsp Sugar
- 1 tsp Salt
- 1/3 c. Chinese pickles
- 1/4 c. Water
- 2 tsp Cornstarch mixed with 1/4 C. water
Directions
- PREPARATION:Cut chicken into bite-sized pcs. Peel carrots and cut into cubes. Crush garlic.
- COOKING:Place oil and garlic in skillet. Brown Chicken, stir 5 min, cover, reduce heat, and simmer 10 min. Add in plum sauce celery, ginger, sherry, carrots, sugar salt, pickles and water. Simmer covered for 12 min. Add in cornstarch-water mix to thicken gravy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 436g | |
| Recipe makes 4 servings | |
| Calories 859 | |
| Calories from Fat 558 | 65% |
| Total Fat 62.42g | 78% |
| Saturated Fat 12.06g | 48% |
| Trans Fat 0.7g | |
| Cholesterol 173mg | 58% |
| Sodium 1018mg | 42% |
| Potassium 825mg | 24% |
| Total Carbs 26.29g | 7% |
| Dietary Fiber 3.1g | 10% |
| Sugars 19.06g | 13% |
| Protein 44.45g | 71% |
