Directions:
- Bring large pot of water to boil. Add chicken, 6 ginger slices, 4 sliced green onions, and 1 teaspoon salt. Reduce heat; simmer until chicken is cooked through, about 45 minutes. Drain chicken; place in bowl of ice water to cool. Mix 4 cups water, 2 sliced green onions, 5 tablespoons salt, and remaining ginger slices in large bowl until salt dissolves. Drain chicken; add to saltwater brine. Let stand 30 minutes at room temperature.
- Meanwhile, mix rice wine and sugar in medium bowl. Stir to dissolve sugar. Season marinade to taste with salt. Drain chicken. Cut into 8 pieces. Transfer chicken to shallow glass baking dish. Pour marinade over. Cover and refrigerate 1 hour. Let stand 15 minutes at room temperature. Transfer chicken to plates; discard marinade. Sprinkle with remaining green onions.
- *Available at Asian markets.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 470.3 Kcal (1969 kJ) | ||
| Calories from fat | 267.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.77g | 46% | |
|---|---|---|---|
| Cholesterol | 178.57mg | 60% | |
| Sodium | 433.92mg | 18% | |
| Potassium | 397.67mg | 8% | |
| Total Carbs | 12.13g | 4% | |
| Sugars | 11.58g | 46% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 35.85g | 72% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 2.1mg | 12% | |
| Calcium | 39.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 138.01 Kcal (578 kJ) | ||
| Calories from fat | 78.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.74g | 46% | |
|---|---|---|---|
| Cholesterol | 52.4mg | 60% | |
| Sodium | 127.33mg | 18% | |
| Potassium | 116.69mg | 8% | |
| Total Carbs | 3.56g | 4% | |
| Sugars | 3.4g | 46% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 10.52g | 72% | |
| Vitamin C | 2.2mg | 12% | |
| Iron | 0.6mg | 12% | |
| Calcium | 11.6mg | 4% | |
* 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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