Fried Chicken Marinade
Description
This Chinese main features Soak the tiger lily buds and tree ears separately in warm water in bowls, In a medium bowl mix the marinade ingredients and add the chicken. Mix, Heat a wok over medium heat until hot, then add 3 tablespoons of corn, Reheat the wok and add the remaining corn oil. Add the chicken and stir. It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family.Ingredients
Directions
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for 30 minutes.
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Cut off and discard the hard ends of the lily buds, then cut the buds in half.
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Clean and wash the tree ears and cut them into small pieces.
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Discard soaking liquid.
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Place the shredded ingredients in separate mounds on a large platter near the stove.
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well and also place near the stove.
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oil and the eggs.
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With a spatula, slowly push the eggs back and forth in the wok; as the eggs
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cook and coagulate, break them up into large pieces; they should be dry.
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Transfer the cooked eggs to a bowl.
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fry until it changes color.
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As you stir, use the spatula to separate the shredded chicken.
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Add the shredded tree ears, lily buds, scallions and cabbage, blend well, then add the salt.
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Continue to stir fry until the cabbage wilts, about 2 to 3 minutes.
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eggs into smaller pieres.
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Mix in the sesame oil, turn off the heat and transfer the mixture to a serving platter.
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Serve hot with mandarin pancakes
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 1856.8kcal
- % Daily Value *
- Total Fat 153.0g236%
- Saturated Fat 24.1g121%
- Cholesterol 626.2mg209%
- Sodium 253.5mg11%
- Total Carbohydrate 73.7g25%
- Dietary Fiber 10.0g40%
- Sugars 2.2g
- Protein 52.8g106%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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