Directions:
- Bring water to boil, then add chicken breast, ginger, scallion and salt. Boil 15 minutes.
- Remove to bowl.
- Debone chicken while warm.
- Remove ginger and scallion and discard.
- Place chicken and its stock in container.
- Add sherry.
- Cover and refrigerate 1-5 days.
- When ready to serve, cut chicken into 1-inch pieces.
- Arrange on platter.
- Pour jellied liquid over chicken and decorate with cilantro.
- Serve cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1196.46 Kcal (5009 kJ) | ||
| Calories from fat | 22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.44g | 4% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 2% | |
| Sodium | 7069.29mg | 295% | |
| Potassium | 93.2mg | 2% | |
| Total Carbs | 63.24g | 21% | |
| Sugars | 0.39g | 2% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 10.92g | 22% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 66.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 185.58 Kcal (777 kJ) | ||
| Calories from fat | 3.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.38g | 4% | |
|---|---|---|---|
| Cholesterol | 0.95mg | 2% | |
| Sodium | 1096.52mg | 295% | |
| Potassium | 14.46mg | 2% | |
| Total Carbs | 9.81g | 21% | |
| Sugars | 0.06g | 2% | |
| Dietary Fiber | 0.11g | 3% | |
| Protein | 1.69g | 22% | |
| Vitamin C | 0.5mg | 5% | |
| Iron | 0.1mg | 2% | |
| Calcium | 10.2mg | 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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