Ginger Chicken with Rice Wine

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Ginger Chicken with Rice Wine
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 13 h. 25 min.
Ready in
Calories:
409
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie409 cal.(19 %)
Protein65 g(66 %)
Fat9 g(8 %)
Carbohydrates8 g(5 %)
Sugar added2 g(8 %)
Roughage5.3 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.2 mg(18 %)
Vitamin K160.1 μg(267 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin41.9 mg(349 %)
Vitamin B₆1.7 mg(121 %)
Folate179 μg(60 %)
Pantothenic acid2.9 mg(48 %)
Biotin10.4 μg(23 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C57 mg(60 %)
Potassium1,151 mg(29 %)
Calcium159 mg(16 %)
Magnesium127 mg(42 %)
Iron5 mg(33 %)
Iodine8 μg(4 %)
Zinc4.1 mg(51 %)
Saturated fatty acids1.9 g
Uric acid505 mg
Cholesterol155 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
1 chicken (1.2 kg)
2 shallots
4 garlic cloves
4 centimeters fresh ginger
1 tsp Szechuan pepper
150 milliliters Rice wine
1 Napa cabbage
1 chili pepper
1 Tbsp Sesame seeds
2 Tbsps Shelled peanut
1 tsp brown sugar
salt
Szechuan pepper (for garnish)
How healthy are the main ingredients?
gingerSesame seedssugarchickenshallotgarlic clove

Preparation steps

1.

Rinse the chicken and pat dry. Peel and halve the shallots and garlic. Peel the ginger and cut into slices. Boil about 1.5 liters of water (1.5 quarts) in a pot. Add chicken (if the chicken is not covered, add some water) and cook about 10 minutes on low heat. Skim the foam, Put the shallots, garlic, half the ginger and the pepper in the pot and simmer for about 30 minutes quietly. Remove from heat and infuse covered a further 20 minutes. Remove the chicken, remove the skin and cut up the chicken into four parts. Strain the broth through a sieve, then add remaining ginger and the rice wine to pour over the chicken pieces together. Cover and infuse overnight.

2.

Rinse the cabbage, remove the dark leaves, quarter and cut out the stalk. Put in a steamer over hot water. Rinse, trim and chop the chiles. Sprinkle along with some ginger pieces from the broth over the cabbage and steam about 8 minutes.

3.

Toast the sesame seeds and chopped peanuts in a dry pan, remove from heat and mix with the sugar and a little salt.

4.

Arrange the cabbage on a plate, season with salt, take the chicken pieces from the marinade and put on the cabbage (if desired cut some breast and place decoratively). Sprinkle with toasted sesame seeds and nuts and serve topped with Szechuan pepper.