Directions:
- In a pot large enough to hold the chicken, put in dark soya sauce, Chinese cooking wine, white sugar, ginger slices, star anise, Chinese peppercorns, water and spring onions.
- Keep pot lidded and boil till it bubbles (about 10 minutes).
- Place chicken in the bubbling pot & keep lid on.
- Boil for 20 minutes, then turn chicken over and boil for an additional 15 to 20 minutes.
- Turn off the heat and let chicken rest for 5 minutes.
- Remove from pot and cut into appropriate size for serving.
- Retain leftover sauce from pot for additional gravy.
- Serve with fluffy steam rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 663.79 Kcal (2779 kJ) | ||
| Calories from fat | 353.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.23g | 60% | |
|---|---|---|---|
| Cholesterol | 235.35mg | 78% | |
| Sodium | 2196.47mg | 92% | |
| Potassium | 620.67mg | 13% | |
| Total Carbs | 18.57g | 6% | |
| Sugars | 15.86g | 63% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 51.18g | 102% | |
| Vitamin C | 9.3mg | 15% | |
| Iron | 3.4mg | 19% | |
| Calcium | 49.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 162.42 Kcal (680 kJ) | ||
| Calories from fat | 86.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.6g | 60% | |
|---|---|---|---|
| Cholesterol | 57.59mg | 78% | |
| Sodium | 537.44mg | 92% | |
| Potassium | 151.87mg | 13% | |
| Total Carbs | 4.54g | 6% | |
| Sugars | 3.88g | 63% | |
| Dietary Fiber | 0.14g | 2% | |
| Protein | 12.52g | 102% | |
| Vitamin C | 2.3mg | 15% | |
| Iron | 0.8mg | 19% | |
| Calcium | 12.2mg | 5% | |
* 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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