Directions:
- Combine ingredients, and heat until bubbles appear. Some would call that the boiling point. Add your chicken - chicken thighs or legs are preferable, but are not mandatory, of course. (The bones tend to add a certain je-ne-sais-quoi.) Turn down the heat! You now want to simmer for 30 mins on medium heat, turning approximately 5 times to coat. Figure about 1 turn every 6 mins., so choose something productive to do in between.
- If you feel the chicken is adequately cooked, broil 5 minutes on each side. To add crispness, I believe. To reduce sauce, cook 20-30 minutes.
- Pour over sticky white rice, if you have it. If not, brown rice is a healthy alternative.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.28 Kcal (1123 kJ) | ||
| Calories from fat | 156.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.36g | 27% | |
|---|---|---|---|
| Cholesterol | 102.3mg | 34% | |
| Sodium | 1149mg | 48% | |
| Potassium | 277.47mg | 6% | |
| Total Carbs | 4.48g | 1% | |
| Sugars | 1.43g | 6% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 22.06g | 44% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 1.9mg | 10% | |
| Calcium | 21.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 139.84 Kcal (585 kJ) | ||
| Calories from fat | 81.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.05g | 27% | |
|---|---|---|---|
| Cholesterol | 53.32mg | 34% | |
| Sodium | 598.89mg | 48% | |
| Potassium | 144.63mg | 6% | |
| Total Carbs | 2.33g | 1% | |
| Sugars | 0.75g | 6% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 11.5g | 44% | |
| Vitamin C | 1.9mg | 6% | |
| Iron | 1mg | 10% | |
| Calcium | 11.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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