Hong Shu Gai Kew Recipe

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Hong Shu Gai Kew
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Ingredients
26
Count
Nutrition
845
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Thaw the boneless chicken about halfway, then cut into bite-sized chunks (It’s easier to cut, when the meat is halfway frozen); place in bowl and let chicken thaw completely.
  2. Combine the marinade ingredients of the honey, lime juice, ginger root, soy sauce and garlic, then pour over the chicken and mix thoroughly. Cover and let marinate in the refrigerator for at least an hour.
  3. For the chicken batter, mix all ingredients (flour, cornstarch, baking powder, eggs, water and oil) together. Let stand for 10-15 minutes Then dip your chicken pieces in the batter.
  4. Fry the battered chicken pieces in pre-heated peanut oil (about 1/2 inch of peanut oil), in a wok set on med-high temp, at about 375 degrees. Do not fry too many pieces all at once, or the chicken will stick together. About six-to-eight pieces at a time, works best.
  5. Place fried chicken bites in a non-corrosive plastic container with a few layers of paper towels underneath them to absorb the oil. Do NOT cover the fried chicken pieces! If you do, this will make your chicken turn soft, and take away the crispiness.
  6. Mix all sauce ingredients from above, except the sesame oil, in a bowl. Beat it with a fork until all of the cornstarch has dissolved thoroughly into the mix. Then set aside on the kitchen counter for now.
  7. Now rinse and dry your wok, and place all vegetables in the wok, one at a time, in the following specific order:.
  8. First, add the 1 T of sesame oil to the wok and set heat on medium. Now add the pea pods and stir-fry for about three minutes while gently stirring in about half of the sauce. Then add the drained water chestnuts, carrots and sliced bok choy stems and cook two-to-three more minutes. Then add the straw mushrooms while adding in the remaining sauce mixture, and cook another three minutes. (total cook time, 9-10 minutes).
  9. Reduce your wok heat to low and add fried chicken pieces to top of wok ingredients. Continue to cook in wok another 5 mins, and then you are done. Do NOT cover the wok, in order to keep the chicken and vegetables from becoming too soft or over-cooked.
  10. You are now done! (Pat yourself on the back.) Serve the dish with steamed rice if desired. Hong Shu Gai Kew is best served with hot tea or a glass of white wine, (In my humble opinion, at least.) Provide a bottle of soy sauce on the table, for those who like the dish or their rice with a kick of extra soy flavor.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 844.79 Kcal (3537 kJ)
Calories from fat 416.9 Kcal
% Daily Value*
Total Fat 46.32g 71%
Cholesterol 123.74mg 41%
Sodium 2589.22mg 108%
Potassium 674.43mg 14%
Total Carbs 65.23g 22%
Sugars 6.11g 24%
Dietary Fiber 7.04g 28%
Protein 28.05g 56%
Vitamin C 12.9mg 22%
Vitamin A 0.9mg 28%
Iron 19.8mg 110%
Calcium 168.2mg 17%
Amount Per 100 g
Calories 197.71 Kcal (828 kJ)
Calories from fat 97.57 Kcal
% Daily Value*
Total Fat 10.84g 71%
Cholesterol 28.96mg 41%
Sodium 605.97mg 108%
Potassium 157.84mg 14%
Total Carbs 15.27g 22%
Sugars 1.43g 24%
Dietary Fiber 1.65g 28%
Protein 6.56g 56%
Vitamin C 3mg 22%
Vitamin A 0.2mg 28%
Iron 4.6mg 110%
Calcium 39.4mg 17%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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