Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1276
Calories
63g
Protein
38g
Fat
161g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 chicken drumsticks (or chicken breast may be substituted)
- 1/2 cup deep-fried peanuts
- 8 dried red chilies
- 1 tablespoon Szechwan peppercorns
- 1 tablespoon chopped garlic and ginger
- oil for cooking
- A: 1 tbsp each of rice wine, soy sauce, cornstarch mixture and 1/2 egg white
- B: 1 tbsp rice wine, 2 tbsp soy sauce, 1 tsp sugar, 1 tsp vinegar, 1 tbsp cornstarch mixture
Directions
1
Remove bones from drumsticks and cut meat into cubes
2
Mix A ingredients and marinate chicken for 10 minutes
3
Clean dried chili with wet cloth. Do not wash because water may cause chilies to burst. Remove seeds from dried chilies and cut into sections.
4
In wok, add 3 tbsp oil. Stir fry Szechwan peppercorns until fragrant. Remove and add chopped garlic, ginger and dried chilies.
5
Add chicken cubes that have been lightly brushed with oil. Stir fry well.
6
Add peanuts, stir well, and serve.
7
Category:Taiwanese Recipes
8
Category:Taiwanese Meat Dishes
Recipe sourced from
fandom