Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Millionaire Chicken

StarStarStarStarEmpty star

Your rating

Recipe

 

Yield

4 servings

Prep

55 min

Cook

60 min

Ready

140 min
Trans-fat Free, Good source of fiber

Ingredients

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

Ingredients

Amount Measure Ingredient Features
693.6 ml/g chicken breasts
Camera
473 ml leeks
tops, cut in 3 inch pieces
Camera
2 slices ginger root
Camera
946 ml cabbage
shantung, shredded
Camera
Sauce a
3E+1 ml peanut oil
Camera
79 ml scallions, spring or green onions
chopped
Camera
5 ml ginger root
minced
Camera
2.5 ml peppercorns
szechuan
Camera
1 each hot chili peppers
fresh, chopped
* Camera
Sauce b
3E+1 ml soy sauce, dark
Camera
15 ml hoisin sauce
Camera
1E+1 ml honey
Camera
2 cloves garlic
minced
Camera
1E+1 ml red hot pepper sauce
Camera

Directions

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 259g (9.1 oz)
Amount per Serving
Calories 30831% 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?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news

 

Email this recipe