Braised Chicken Balls And Oyster Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | large chicken breast | |
| 1 | T | Cornstarch |
| 1 | T | Sherry |
| 1/2 | t | Salt |
| 1 | Egg | |
| 1 | up to | |
| 2 | Scallion stalks | |
| 2 | up to | |
| 3 | Fresh ginger root | |
| 2 | T | Oyster sauce |
| 1/4 | c | Water |
| 1 | t | Sugar |
| 2 | up to | |
| 3 | T | Oil |
| 1 | ds | Pepper |
INSTRUCTIONS
Skin, bone and mince cllicken breast. Place in a bowl with cornstarch, sherry and salt. Beat egg lightly and add. Blend mixture, then form into walnut-size balls. Mince scallion and ginger root; then combine with oyster sauce, water and sugar. Heat oil. Brown chicken balls quickly but lightly. Stir in oyster sauce mixture and heat quickly. Then simmer, covered, 15 to 20 minutes, stirring occasionally. Sprinkle with pepper and serve. 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: 328
Calories From Fat: 147
Total Fat: 16.4g
Cholesterol: 119.6mg
Sodium: 3345.1mg
Potassium: 663.3mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 1.3g
Protein: 36.9g