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Shanghai Chicken
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- #22441
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1/2 cup soy sauce
2 tablespoons sugar
1 teaspoon chopped ginger root
1 clove garlic, chopped
1 teaspoon asian sesame oil
2 green onions, chopped
2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
63 fresh cilantro sprigs
1 pound bacon, strips cut into thirds
peanut oil, for frying (optional)
directions
Combine the soy sauce, sugar, ginger, garlic, sesame oil and green onions in a large bowl. Add chicken to marinade, cover and refrigerate overnight. The next day, drain the chicken and discard the marinade.
Top each piece of chicken with a cilantro leaf and wrap in a piece of bacon strip. Secure each with a toothpick. If you wish to fry the chicken, heat 1-inch oil in a heavy skillet over high heat to 350 degrees F on a deep-fat thermometer. When oil is hot, fry chicken 3 to 4 minutes or until browned.
To bake the chicken, place chicken pieces on a baking sheet with sides and bake in a 350 degrees F oven 15 minutes. Place under a preheated broiler to crisp bacon, if desired.
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nutrition data
61 calories, 4 grams fat, 1 grams carbohydrates, 6 grams protein per serving. This recipe is low in carbs.
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