Serving Size: 6
Ingredients:
1 whole Chicken -- 3
Lbs.
1 tbsp Light soy sauce
1 1/2 tsp splenda
1 tsp minced
ginger
1 1/2 tbsp Dry Sherry
1/4 cup Rice Flour
1 whole Asparagus -- Young Spears
1/2 tsp Salt
Directions:
1. Chop the chicken into
bite-size pieces.
2. Mix with the soy sauce, splenda,
ginger
root, and
sherry.
3. Marinate for 1 hour.
4. Roll the chicken in the rice flour.
5. Remove tough parts of the asparagus. Slice
diagonally into long
strips.
6. Arrange evenly in a heat proof dish and sprinkle
with the salt.
7. Place the chicken pieces on top of the asparagus.
Cooking:
1. Put in a steamer over rapidly boiling water for
20 minutes or until
done.
Per Serving
(excluding unknown items):
567 Calories; 39g Fat (63.9% calories from fat); 44g
Protein; 6g Carbohydrate; trace Dietary Fiber; 226mg
Cholesterol; 523mg Sodium. Exchanges: 1/2 Grain
(Starch); 6 Lean Meat; 0 Vegetable; 4 Fat.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy
Chinese Cooking". |