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Braised Chicken With Vegetables Recipe
|Chicken||2 1⁄2 Pound|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||1 Tablespoon|
|Peanut oil||2 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Finely chopped ginger||1 Teaspoon|
|Chicken stock||2 Cup (32 tbs)|
|Brown sugar||1 Tablespoon|
|Cornstarch||1 1⁄2 Tablespoon|
Calories 478 Calories from Fat 243
% Daily Value*
Total Fat 27 g41.6%
Saturated Fat 7.1 g35.5%
Trans Fat 0 g
Cholesterol 129 mg
Sodium 1214.1 mg50.6%
Total Carbohydrates 15 g4.8%
Dietary Fiber 1.2 g4.8%
Sugars 5.7 g
Protein 42 g83.9%
Vitamin A 74.3% Vitamin C 13.1%
Calcium 5.5% Iron 14.5%
*Based on a 2000 Calorie diet
Mix together the soy sauce, sherry, sugar and salt.
Rub this all over the chicken pieces and leave for at least 20 minutes.
Pineapple into eighths and the pepper and carrot into wedges.
Drop these into a small saucepan of boiling water, cook for 5 minutes, and drain.
Cut the celery diagonally and slice the water chestnuts into thin rounds.
Heat the oil in a frying pan (skillet) and add the garlic and ginger.
Fry, stirring, for 2 minutes.
Add the chicken pieces and brown them all over.
Pour off excess oil, add the chicken stock, bring to the boil and simmer, covered for 30 minutes.
Add the pineapple and vegetables to the pan and continue cooking until the chicken is very tender.
Arrange the chicken on a hot serving dish.
Mix the sugar and cornflour (cornstarch) with a little water and add to the cooking liquid.
Bring to the boil, stirring constantly, and cook for 2-3 minutes.
Adjust the seasoning.
Serve with the sauce poured over the chicken.