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Sunday, June 2, 2013

[Healthy_Recipes_For_Diabetic_Friends] Potsticker Red-Cooked Chicken - 10g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

Potsticker Red-Cooked Chicken

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Fowl/Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 chicken legs
2 Tablespoons vegetable oil
1 cup chicken broth
1/3 cup black soy sauce -- or mushroom soy sauce
1/4 cup dry sherry
2 Tablespoons finely minced fresh ginger
6 garlic cloves -- crushed and minced
3 Tablespoons sesame oil
3 Tablespoons light brown sugar
1 teaspoon freshly ground black pepper
6 small hard boiled eggs -- peeled (optional)

Separate the chicken legs into drum sticks and thighs. Pat dry.

Heat the vegetable oil in a heavy, large pan, such as a Dutch oven, with a
tight-fitting lid. When the oil is at smoking point, add the chicken.
Pan-fry, turning once, for 10 minutes until nicely browned. Drain in a
colander. Reserve 1 Tablespoon of the oil and juices in the Dutch oven.

Reheat the oil in the pan and add the broth, soy sauce, sherry, ginger,
sesame oil, brown sugar, pepper, and cold water. Stir well. Bring the
sauce to a boil. Add the chicken and hard-boiled eggs, cover, simmer for
30 minutes. Remove the lid and stir.

Continue to cook for 15 minutes longer. Remove 1 piece of chicken and
probe with a fork. If the meat is still firm and tight, the chicken needs
to cook a little longer. If the chicken breaks apart and falls off the
bone, it has been overcooked. The desired consistency is somewhere between
both of the above. Serve at once.

Serves 4 to 6

AuthorNote: "Red Cooking" refers to the reddish color of the chicken when
cooked in the following way. The soy sauce actually turns the meat reddish
brown. A traditional braising technique, red cooking renders the meat
fork-tender and imbues it with the flavors of the braising sauce.

Cuisine:
"Chinese"
Source:
"Potsticker Chronicles: America's Favorite Chinese Recipes by Stuart
Chang Berman, 2004"
S(Formatted by Chupa Babi):
"May 2013"
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Per Serving (excluding unknown items): 773 Calories; 53g Fat (63.5%
calories from fat); 58g Protein; 10g Carbohydrate; trace Dietary Fiber;
476mg Cholesterol; 1540mg Sodium. Exchanges: 0 Grain(Starch); 8 Lean
Meat; 1/2 Vegetable; 5 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 1396 0 0 0 0 0 0 0