Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Honey | 1 tbsp (21g) | 64 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
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
- 1½ kg chicken
- 1 tablespoon salt (dry-fried)
- ½ teaspoon five spice powder
- 1½ tablespoons light corn syrup or honey
- 1 tablespoon vinegar
- 1 tablespoon rice wine
- 750 ml hot water
- ½ cup cooking oil for deep frying (add more if required)
- 1 lemon, thinly sliced for garnishing
Directions
Dry-fry salt over low heat, till very hot.
Remove and mix well with five-spice powder.
Keep aside.
Bring a large pot of water to the boil.
Blanch chicken in this and drain well.
Combine light corn syrup, vinegar and hot water in a pot.
Heat over low flame till syrup dissolved.
Pour over chicken till completely coated.
Hang chicken in the sun for about 8 hours or dry with electric fan.
Mix five spice powder with dry fried salt.
Rub it inside the chicken and secure opening with toothpicks.
Heat oil and deep fry chicken over low heat.
Raise heat and deep fry 3-5 minutes or more till golden brown.
Cut into bite-size pieces and arrange on serving plate.
Garnish with lemon slices and serve hot.
Category:Chicken Recipes