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2 lbs chicken (legs and thighs are best, have butcher chop them into pieces, skin bones and all. Or you can use chicken breast)
8-10 thick slices ginger
8-10 cloves garlic (peeled, not chopped)
1 rice cup* black sesame oil
1 rice cup* soy sauce
1 rice cup* rice wine
2 T. baking Splenda
1 cup fresh basil
How To Prepare:
Heat sesame oil until hot. Fry ginger and garlic until fragrant. Add the chicken, cover and cook until color changes, stirring often. Add the soy sauce, rice wine and Splenda. Let simmer until chicken is tender. If you simmer until the point that the collagen starts melting the sauce will begin to get thicker (and yummier in my opinion). Just before serving add the basil and turn the heat off. Stir until wilted then serve. DO NOT put the basil in too early!
Other meat options: frogs, squid, rabbit
Note on carb counts: Counts for soy sauce are included (20/cup), but you will probably not be ingesting the juice, in which case you can lower the carbs/serving by about 3.
* 1 rice cup approximately equals 3/4 cup.
Number of Servings:
Carbs per serving - include all nutritional information if known: