Ginger Chicken with Rice Wine
Nutritional values
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 160.1 μg | (267 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 41.9 mg | (349 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 179 μg | (60 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,151 mg | (29 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 505 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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)
Preparation steps
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.
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.
Toast the sesame seeds and chopped peanuts in a dry pan, remove from heat and mix with the sugar and a little salt.
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.
