| Stewed Chicken with Mixed Vegetable and Winter Melon Ring |
Servings: 4
Nutritional Info:
191.8 Kcal 15.2g protein 8.9g fat total 52.2 mg cholesterol | INGREDIENTS 2 pcs. U.S. chicken leg (250g) 450g winter melon (cut into ring) 20g hot shimeji 20g fresh mushroom (diced) 20g bamboo fungus (soaked) 10g black fungus (soaked) 15g carrot (sliced) 2 slices ginger 2 stalks spring onion (sectioned) Marinade 1/2 tsp. salt 1 tsp. sugar 1 tbsp. light soy sauce 1/4 tsp. white pepper powder 1/4 tsp. sesame oil Sauce 1 tbsp. oyster sauce 1/2 tsp. salt 1/2 tsp. sugar 100 ml chicken broth 2 tsp. cornstarch 1. Rinse chicken leg, remove skin and cut into pieces. Mix with marinades and set aside for 30 minutes. 2. Peel the winter melon and remove seeds, sprinkle with salt and steam around 12-15 minutes till soft. Drain off excessive juice and place on plate. 3. Heat 1 tbsp. oil, fry chicken until golden. 4. Saute ginger and spring onion, fry chicken pieces and mix vegetables with medium fire for 2-3 minutes, fill cooked chicken pieces and vegetables at the middle of the winter melon ring and serve. usapeec.org |
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