| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 | large chicken breast | |
| 1 | Fresh ginger root | |
| 1 | Scallion stalk | |
| 1 | T | Brown sugar |
| 1 | T | Sherry |
| 2 | T | Soy sauce |
| 2 | T | Cornstarch |
| 3 | T | Water |
| 2 | Eggs | |
| Oil for deep-frying |
INSTRUCTIONS
Skin and bone chicken breast; cut against the grain in slices 1/8-inch thick, then in 1-inch circles. (Reserve remainder for soup.) Mince ginger root and scallion stalk; then combine with brown sugar, sherry and soy sauce. Add chicken rounds and toss gently. Let stand 20 to 30 minutes, tuming occasionally. Drain, discarding marinade. Blend cornstarch and water to a paste. Beat eggs lightly and blend in to make a batter. Dip each piece of chicken in batter; then thread on metal skewers. Meanwhile heat oil. With tongs, lower skewers into hot oil and deep-fry chicken until golden. (Rotate skewers during cooking.) Remove skewers, drain chicken on paper toweling, and serve. NOTE: This dish is also called Golden Dollars. 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: 145
Calories From Fat: 33
Total Fat: 3.6g
Cholesterol: 110.7mg
Sodium: 245.9mg
Potassium: 199.1mg
Carbohydrates: 5.8g
Fiber: <1g
Sugar: 2.5g
Protein: 20.3g