Braised Chicken And Potatoes #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Chinese | Poultry | 8 | Servings |
INGREDIENTS
| 1 | 3-lb chicken | |
| 2 | Potatoes | |
| 2 | T | Red bean cheese |
| 2 | c | Water |
| 3 | T | Soy sauce |
| 1 | t | Sugar |
| 1/2 | t | Five spices |
| 1/4 | t | Salt |
| 2 | up to | |
| 3 | T | Oil |
| 1/4 | t | Salt |
INSTRUCTIONS
Wipe chicken with a damp cloth. With a cleaver, chop, bones and all, in 2-inch sections. Peel potatoes and cut in 2-inch cubes, but leave in cold water until ready to use. Mash red bean cheese; then blend with water, soy sauce, sugar, Five Spices and salt. Heat oil in a heavy pan. Add remaining salt; then add chicken sections and brown. Pour red bean cheese mixture over. Bring to a boil, stirring constantly. Add potatoes and simmer, covered, until done (about 30 minutes). From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 114
Calories From Fat: 56
Total Fat: 6.2g
Cholesterol: 0mg
Sodium: 1215.7mg
Potassium: 376.1mg
Carbohydrates: 9.6g
Fiber: 1.1g
Sugar: 1.3g
Protein: 5g