Directions:
- TECHNIQUE TO CUT CHICKEN CHINESE-STYLE:
- Rinse chicken.
- On heavy cutting board, set chicken breast side up.
- Cut in half lengthwise, veering slightly to one or other side of breastbone and backbone; you will have separated the chicken completely in half.
- Remove and discard backbone (optional).
- Raise each leg up slightly from breast section; cut through ball and socket joint to remove each leg. Cut through knee joint of each leg separating drumstick and thigh.
- Pull each wing away from breast, cutting through the joint next to breast.
- Cut each drumstick, thigh and breast piece crosswise into three pieces, cutting completely through bones.
- Cut each wing into two pieces.
- You should end up with 22 small serving-size pieces.
- HOISIN CHICKEN:.
- In small bowl, combine 1 tablespoon cornstarch, water, sherry, vinegar, hoisin sauce, soy sauce and bouillon granules; mix well. Set aside.
- Add remaining 1/2 cup cornstarch in large bowl. Add chicken pieces and stir to coat well.
- In large skillet or wok, heat oil over high heat to 375°F Add 1/3 of the chicken pieces, one at a time, to the hot oil; cook until no longer pink in center, about 5 minutes. Drain chicken on paper towels. Repeat until all chicken is cooked.
- Discard all but 2 tablespoons oil from skillet. Add ginger and stir-fry 1 minute. Add onions and stir-fry for another minute. Add broccoli, red pepper and mushrooms and stir-fry for 2 minutes.
- Stir cornstarch mixture and add to skillet. Cook and stir until sauce boils and thickens.
- Return chicken to skillet. Cook and stir until chicken is thoroughly heated, about 2 minutes.
- Serve over hot Vermicelli and garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 490.72 Kcal (2055 kJ) | ||
| Calories from fat | 111.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.43g | 19% | |
|---|---|---|---|
| Cholesterol | 792.44mg | 264% | |
| Sodium | 761.86mg | 32% | |
| Potassium | 966.42mg | 21% | |
| Total Carbs | 28.65g | 10% | |
| Sugars | 5.57g | 22% | |
| Dietary Fiber | 2.87g | 11% | |
| Protein | 57.11g | 114% | |
| Vitamin C | 110.4mg | 184% | |
| Vitamin A | 9.1mg | 302% | |
| Iron | 18.9mg | 105% | |
| Calcium | 67.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 101.02 Kcal (423 kJ) | ||
| Calories from fat | 23.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.56g | 19% | |
|---|---|---|---|
| Cholesterol | 163.13mg | 264% | |
| Sodium | 156.84mg | 32% | |
| Potassium | 198.95mg | 21% | |
| Total Carbs | 5.9g | 10% | |
| Sugars | 1.15g | 22% | |
| Dietary Fiber | 0.59g | 11% | |
| Protein | 11.76g | 114% | |
| Vitamin C | 22.7mg | 184% | |
| Vitamin A | 1.9mg | 302% | |
| Iron | 3.9mg | 105% | |
| Calcium | 14mg | 7% | |
* 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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