Simmered Chicken Giblets And Bean Curd
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | c | Chicken giblets |
| Water to cover | ||
| 4 | Cakes bean curd | |
| 2 | c | Stock |
| 1/2 | t | Salt |
| 1 | ds | Pepper |
| 2 | t | Cornstarch |
| 3 | T | Water |
INSTRUCTIONS
Place chicken giblets in a saucepan with cold water. Bring to a boil; then simmer, covered, 30 minutes. Drain, discarding liquid. Dice giblets and bean curd. Rinse out saucepan. Add stock and bring slowly to a boil. Add giblets and bean curd along with salt and pepper. Cook only to heat through. Blend cornstarch and cold water to a paste. Then stir in to thicken 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: 147
Calories From Fat: 51
Total Fat: 5.7g
Cholesterol: 167.8mg
Sodium: 1285.5mg
Potassium: 239.9mg
Carbohydrates: 10.5g
Fiber: <1g
Sugar: 2.9g
Protein: 13g