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Steamed Chicken with Lup Cheong

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Recipe

 

Yield

8 servings

Prep

1 hrs

Cook

1 hrs

Ready

2 hrs
Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
7 each mushrooms, black trumpet
chinese, dried
*
1 ½ teaspoons sugar
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3 tablespoons soy sauce, tamari
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2 tablespoons water
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8 ounces sausage
three links, cut diagonally
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3 lbs chicken breast halves, boneless, skinless
cut into 1 inch cubes
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1 tablespoon hoisin sauce
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2 cloves garlic
minced
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1 tablespoon bourbon
1 tablespoon scallions, spring or green onions
chopped
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1 tablespoon ginger
fresh, minced
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1 ½ tablespoons cornstarch
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Ingredients

Amount Measure Ingredient Features
7 each mushrooms, black trumpet
chinese, dried
*
7.5 ml sugar
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45 ml soy sauce, tamari
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3E+1 ml water
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231.2 ml/g sausage
three links, cut diagonally
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3 lbs chicken breast halves, boneless, skinless
cut into 1 inch cubes
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15 ml hoisin sauce
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2 cloves garlic
minced
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15 ml bourbon
15 ml scallions, spring or green onions
chopped
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15 ml ginger
fresh, minced
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23 ml cornstarch
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Directions

Soak mushrooms in warm water tor 20 minutes. Drain and remove tough stems. Slice into strips. In a skillet, combine sugar, soy sauce and water.

Add sausages and simmer for 30 minutes. In a bowl, combine remaining ingredients.

Add simmered mixture and marinate for ½ hour. Steam, covered, for ½ hour or until done. Garnish.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 12257% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 709mg 30%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 12g
Vitamin A 0% Vitamin C 2%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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