Amarante
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 Wed, Nov 09 2016, 3:35 pm
This was a great cold make ahead chicken dish.
Braised Soy Sauce Chicken
Source: Corinne, Trang - Asian Flavors Diabetes Cookbook: Simple, Fresh Meals Perfect for Every Day
This recipe is influenced by the Chinatown Cantonese restaurant chicken specialty. Cooked, soy glazed birds are often displayed in the front windows to entice potential customers. Cooked whole in a heavy Dutch oven, the chicken is cooled and carved in multiple pieces.
1 whole 3-pound chicken, skin removed
2 ounces ginger, thinly sliced
6 ounces scallions, lightly crushed
6 large garlic cloves, peeled
1/4 cup light soy sauce
2 tablespoons agave nectar
2 to 3 whole dried red chilies
6 sprigs cilantro
1. In a large, heavy-bottomed pot, add the chicken stuffed with the ginger, scallions, and garlic. Add water halfway up the chicken. Add soy sauce, agave nectar, and chilies. Bring to a boil over high heat.
2. Reduce heat to medium-low, and braise until the chicken is cooked through, about 1 1/2 hours. Remove the chicken from the pot, and reduce the sauce to half. Stir in the tapioca starch until the sauce thickens. Brush the sauce on the chicken, reserving the rest of it.
3. Once cooled, split the chicken into breast, wings, and legs. Cut the breast into 12 pieces, and the legs into 8 pieces. Arrange the pieces on a plate, and garnish with cilantro. Serve the remaining sauce on the side, for dipping.
Exchanges/Choices
1/2 Carbohydrate
3 Lean Meat
Calories 210
Calories from Fat 70
Total Fat 8.0 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Cholesterol 55 mg
Sodium 430 mg
Potassium 300 mg
Total Carbohydrate 10 g
Dietary Fiber 1 g
Sugars 5 g
Protein 23 g”
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