| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Spring chicken | |
| 1 | c | Soy sauce |
| 1 | c | Water |
| 2 | t | Sugar |
| 4 | Or | |
| 5 | Cloves star anise |
INSTRUCTIONS
Wipe chicken with a damp cloth. Place in a colander over a large bowl. Combine soy sauce, water, sugar and star anise in a saucepan. Bring to a boil slowly, stirriug; then baste chicken, inside and out, with mixture to color evenly. Return leftover mixture to saucepan and slowly reheat, stirring. Then repeat basting process. Discard mixture. Transfer chicken to a heatproof bowl. Steam until done (about 30 minutes). See "How-to Section". 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: 146
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 0mg
Sodium: 2370.6mg
Potassium: 155.6mg
Carbohydrates: 22.7g
Fiber: <1g
Sugar: 3.2g
Protein: 5.7g