Braised Chicken With Red Dates & Bacon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 8 | Servings |
INGREDIENTS
| 1 | 3-lb chicken | |
| 1 | Leek stalk | |
| 1/2 | lb | Bacon |
| 1 | T | Soy sauce |
| 2 | T | Sherry |
| 3/4 | c | Chinese red dates |
INSTRUCTIONS
Wipe chicken with a damp cloth; and chop, bones and all, in 2-inch sections. Cut leek in 1/2-inch sections. Slice bacon thick; then cut in 1-inch strips. Place in a cold pan and brown lightly over medium heat. Drain on paper toweling. Reheat bacon fat. Add leek; stir-fry a few times. Add chicken and brown quickly. Return bacon. Add soy sauce, sherry and red dates. Reduce heat and simmer, covered, stirring occasionally until tender (about 30 minutes). VARIATION: Disjoint chicken, instead of chopping it in sections. Simmer about 45 minutes in step 4. 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: 144
Calories From Fat: 104
Total Fat: 11.5g
Cholesterol: 18mg
Sodium: 570.5mg
Potassium: 171.1mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: 5.8g