Shanghai Chicken In Wine Sauce
Published January 27, 1987
- Total Time
- About 1 hour
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Ingredients
1 3 ½-pound chicken, freshly killed, washed thoroughly, fat and membranes removed
3 tablespoons Chinese Shao-Hsing wine, or sherry
1 ½ teaspoons salt
¼ teaspoon white pepper
3 tablespoons chicken broth
½ teaspoon sugar
Nutritional analysis per serving (6 to 8 servings)
1 gram carbs; 149 milligrams cholesterol; 435 calories; 12 grams monosaturated fat; 6 grams polyunsaturated fat; 9 grams saturated fat; 30 grams fat; 533 milligrams sodium; 37 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the chicken in a large pot, preferably an aluminum Dutch oven. Cover with water and bring to a boil.
- Step 2
Lower the heat, cover the pot leaving a slight opening, and simmer chicken for about 30 minutes.
- Step 3
Remove chicken from pot, drain and cool on a cake rack.
- Step 4
When chicken has cooled, chop into pieces 2 inches by 1 inch, skin and bones included. Place on a serving dish.
- Step 5
Mix together the remaining ingredients and pour the marinade over the chicken. Marinate for one hour. Serve at room temperature.
Private Notes