The sauce for this dish is based on a Filipino braising combination of soy sauce, vinegar, garlic, ginger and spices. Serve with rice or noodles.
- Portion size 6 servings
- Credits : Canadian Living Magizine: November 2003
Ingredients
Method
In large nonstick skillet, heat oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate; pour off fat in pan.
Reduce heat to medium. Add 1 cup (250 mL) water, soy sauce, vinegar, garlic, ginger, star anise, bay leaves, pepper, cinnamon, cloves and carrots; bring to boil. Return chicken to pan; reduce heat, cover and simmer until juices run clear when chicken is pierced, 20 to 25 minutes.
In small bowl, mix cornstarch with 1 tbsp (15 mL) water. Push chicken aside; increase heat to medium-high and stir cornstarch mixture into sauce. Boil until thickened, about 1 minute. Discard bay leaves. Sprinkle with green onions.
Nutritional facts <b>Per serving:</b> about
- Sodium 818 mg
- Protein 31 g
- Calories 237.0
- Total fat 8 g
- Cholesterol 96 mg
- Saturated fat 1 g
- Total carbohydrate 10 g
%RDI
- Iron 13.0
- Folate 8.0
- Calcium 4.0
- Vitamin A 123.0
- Vitamin C 10.0
