Chicken and Potatoes over Sautéed Spinach
This recipe exemplifies the Chinese technique of red cooking--braising meat in a flavorful combination of soy sauce, ginger, alcohol, and spices. Serve in shallow rimmed soup bowls so you can enjoy all the broth. Sautéed mustard greens would also be good with this dish.
Recipe by Cooking Light March 2007
Gallery
Credit:
Randy Mayor; Styling: Leigh Ann Ross
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
343 calories; calories from fat 20%; fat 7.6g; saturated fat 1.5g; mono fat 2.7g; poly fat 2.2g; protein 29.6g; carbohydrates 39.4g; fiber 6.1g; cholesterol 94mg; iron 6.2mg; sodium 846mg; calcium 170mg.