Golden Chicken
| Nutritional Value (per serving) |
Calories
Protein
Fat
Carbohydrates
Dietary fiber
Calcium
Iron
Vitamin A (effective)
Vitamin D
Vitamin B1
Vitamin C
Salt equivalent
|
205kcal
13.3g
10.8g
10.5g
0.8g
29mg
1.2mg
807IU
7IU
@0.09mg
4mg
1.3g
|
| Serves 4 |
Chicken thigh
Preliminary seasonings
@SakeEFlour
@Egg yolks
@Butterbur
@Carrot
Seasoned stock
@Stock
@Sugar
@Mirin
@Salt
@Light-colored soy sauce
|
240g
-
@1 1/2
80g
60g
400cc
26g
24g
1.2g
36g
|
| ‚P |
Cut the chicken into bite-size pieces. Sprinkle them with sake and coat with flour. Pat them lightly to remove any excess flour. Beat the egg yolks. |
| ‚Q |
Boil the butterbur until slightly tender. Remove the strings and cut into smaller pieces. Cut the carrot into sticks of the same length as the butterbur, and boil until slightly tender. |
| ‚R |
Combine the ingredients for the seasoned stock and bring to a boil. Dip the chicken pieces in the egg yolk and carefully place them in the seasoned stock. |
| ‚S |
hen the chicken is almost done, add the butterbur and carrot, cook for a while and remove from the heat. |
EƒÀ-carotene, a kind of vitamin A, is known to be effective in decreasing harmful active oxygen which is thought to cause cancer. Taken with oil, the absorption rate of ƒÀ-carotene into the body increases.
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