|Frying chicken||3 Pound, cut in serving size pieces|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Dry sherry||2 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Cornstarch||1 1⁄2 Teaspoon|
|Canned bamboo shoots||8 Ounce, drained (1 Can)|
|Canned water chestnuts||8 Ounce, drained and sliced (1 Can)|
In glass measuring cup, combine soy sauce, sugar, sherry, garlic, cornstarch and ginger.
Cook on HIGH (9) for 1 1/2 to 2 minutes or until bubbly and clear, stirring frequently.
Arrange chicken pieces in glass baking dish, skin side down, meatiest pieces toward outside.
Cover with wax paper, cook on HIGH (9) for 10 minutes.
Turn pieces over; pour sauce over chicken.
Continue to cook, uncovered, on HIGH (9) for 8 to 10 minutes, adding bamboo shoots and water chestnuts during last 2 minutes of cooking period.
Allow to stand 5 minutes before serving.
Serving size: Complete recipe
Calories 3306 Calories from Fat 1855
% Daily Value*
Total Fat 206 g316.3%
Saturated Fat 58.7 g293.6%
Trans Fat 0 g
Cholesterol 1020.5 mg340.2%
Sodium 6175.7 mg257.3%
Total Carbohydrates 77 g25.5%
Dietary Fiber 5.6 g22.4%
Sugars 35 g
Protein 263 g525.6%
Vitamin A 38.2% Vitamin C 45%
Calcium 18.6% Iron 90.2%
*Based on a 2000 Calorie diet