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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the sweet potato and roll-cut diagonally into 1 1/2 inch slices. | 2. Heat the oil in a wok or deep frypan to 375F or until a piece of scallion green or ginger sizzles noisily and browns quickly when tossed into the oil. Add the chicken and deep-fry for 2 min til golden brown. Remove the chicken to a sauce pan and add the rice wine and salt. Simmer over medium heat for 20 minutes. Add the soy sauce, sugar, sweet potato and stock and continue simmering, until the chicken is tender. | 3. If too much liquid is left in the saucepan, reduce by boiling rapidly. Stir the dissolved cornstarch and add to the saucepan. Cook, stirring, until the sauce thickens. Sprinkle with the sesame oil, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	9	ounces	precooked cubed	543.15	0.3315	46.7415	37.8165
salt	1/4	teaspoon		-	-	-	-
potato	1		parboiled sweet	-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
vegetable oil	2/3	cup		1252.7733	0.0	0.0	145.3333
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
shaoxing wine	1	tablespoon		-	-	-	-
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
sesame oil	2	teaspoons		79.56	0.0	0.0	9.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.