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Millionaire Chicken















Trans-fat Free, Good source of fiber


24 ounces chicken breasts
2 cups leeks
tops, cut in 3 inch pieces
2 slices ginger root
4 cups cabbage
shantung, shredded
Sauce a
2 tablespoons peanut oil
cup scallions, spring or green onions
1 teaspoon ginger root
½ teaspoon peppercorns
1 each hot chili peppers
fresh, chopped
Sauce b
2 tablespoons soy sauce, dark
1 tablespoon hoisin sauce
2 teaspoons honey
2 cloves garlic
2 teaspoons red hot pepper sauce


Rinse chicken breasts in water.

Bring 2 quarts water to a boil in a saucepan with a tight-fitting lid.

Add leek tops and 2 slices ginger.

Bring water back to a boil.

Add whole chicken breats, cover, and cook over high flame for 15 minutes.

Turn off heat and allow chicken breats to cool in water for 45 minutes, leaving the cover askew.

Lift chicken breats out of saucepan and let them drain in a strainer set over a bowl for 20 to 30 minutes.

Refrigerate chicken breasts, well covered, until cold.

Remove skin and bone, then pull chicken meat apart into coarse shreds with fingers.

Refrigerate until ready to use.

Shred Shantung cabbage and refrigerate.

In a small saucepan, Mix together ingredients for Sauce A. In a small bowl, mix together ingredients for Sauce B. In a large bowl mix together the chilled cabbage and chicken. Heat Sauce A until it bubbles, then simmer for 1 minute. Add Sauce B to Sauce A. Pour sauces over chicken and cabbage just before serving. Mix well and serve immediately. All preparations, except shredding cabbage, can be done a day ahead. Cabbage can be shredded early in the day and then refrigerated. Makes an excellant lunch entree. Can be served as an appetizer, alone or accompanied by Shrimp Toast and Pearl Balls. This is thought of as a salad. Think of the sauces as the dressing. Lettuce can be used in place of the cabbage.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 259g (9.1 oz)
Amount per Serving
Calories 30831% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 671mg 28%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 13%
Sugars g
Protein 70g
Vitamin A 18% Vitamin C 57%
Calcium 9% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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