Chinese Chicken Dishes III

Below are the dishes that I’ll teach in the cooking class this evening.

Stir-fried Chicken with Bamboo Shoot, Vegetables and Walnut

Nutrition value for 1/6 portion of recipe:

Calorie 300, Fat 23.6 g, Carbohydrate 9 g, Fibre 3 g, Sugar 3 g, Cholesterol 36 mg, Sodium 642 mg, Protein 16 g.

Peppercorn Chicken with Crispy Kale

Nutrition value for 1/6 portion of recipe:

Calorie 247, Fat 14.8 g, Carbohydrate 4 g, Fibre 0 g, Sugar 0 g, Cholesterol 94 mg, Sodium 768 mg, Protein 24 g.

Shredded Shantung Chicken

Nutrition value for 1/8 portion of recipe:

Calorie 301, Fat 21.2 g, Carbohydrate 1 g, Fibre 0 g, Sugar 0 g, Cholesterol 144 mg, Sodium 951 mg, Protein 27 g.

See my related posts and pictures of ingredients:

Cumulative Low Level Alcohol Consumption Increased Risk of Breast Cancer

Consumption of 3 to 6 alcoholic drinks per week is associated with a small increase in the risk of breast cancer, and consumption in both earlier and later adult life is also associated with an increased risk, according to a study published in JAMA.

“In many studies, higher consumption of alcohol has been associated with an increased risk of breast cancer. However, the effect of low levels of drinking as is common in the United States has not been well quantified,” according to background information in the article. “In addition, the role of drinking patterns (i.e., frequency of drinking and ‘binge’ drinking) and consumption at different times of adult life are not well understood.”

Wendy Y. Chen, M.D., M.P.H., of Brigham and Women’s Hospital and Harvard Medical School, Boston, and colleagues examined the association of breast cancer with alcohol consumption during adult life, including quantity, frequency, and age at consumption. The study included 105,986 women enrolled in the Nurses’ Health Study who were followed up from 1980 until 2008 with an early adult alcohol assessment and 8 updated alcohol assessments. The primary outcome the researchers measured was the risk of developing invasive breast cancer.

During the follow-up period, there were 7,690 cases of invasive breast cancer diagnosed among the study participants. Analyses of data indicated that a low level of alcohol consumption (5.0 to 9.9 grams per day, equivalent to 3-6 glasses of wine per week) was modestly but statistically significantly associated with a 15 percent increased risk of breast cancer. In addition, women who consumed at least 30 grams of alcohol daily on average (at least 2 drinks per day) had a 51 percent increased risk of breast cancer compared with women who never consumed alcohol.

The researchers also found that when examined separately, alcohol consumption levels at ages 18 to 40 years and after age 40 years were both strongly associated with breast cancer risk. The association with drinking in early adult life still persisted even after controlling for alcohol intake after age 40 years.

Binge drinking, but not frequency of drinking, was also associated with breast cancer risk after controlling for cumulative alcohol intake.

The authors add that although the exact mechanism for the association between alcohol consumption and breast cancer is not known, one probable explanation may involve alcohol’s effects on circulating estrogen levels.


Cranberry Juice is Better than Extracts at Fighting Bacterial Infections

With scientific evidence now supporting the age-old wisdom that cranberries, whether in sauce or as juice, prevent urinary tract infections, people have wondered if there was an element of the berry that, if extracted and condensed, perhaps in pill form, would be as effective as drinking the juice or eating cranberry sauce. A new study from researchers at Worcester Polytechnic Institute helps to answer that question.

The study tested proanthocyanidins or PACs, a group of flavonoids found in cranberries. Because they were thought to be the ingredient that gives the juice its infection-fighting properties, PACs have been considered a hopeful target for an effective extract. The new WPI report, however, shows that cranberry juice, itself, is far better at preventing biofilm formation, which is the precursor of infection, than PACs alone. The data is reported in the paper published on-line in the journal Food Science and Biotechnology.


Braised Chicken with Pumpkin and Coconut Milk


Half of a whole chicken
10 oz pumpkin
3/4 cup coconut milk
3 cloves shallot (chopped)
1 small onion (chopped)
1 tbsp red chili paste
3 kaffir lime leaves (discard stems and tear into small pieces)
3/4 cup chicken broth


  1. Cut chicken into large pieces. Blanch in boiling water and drain. Set aside.
  2. Remove seeds of pumpkin and cut into big chunks.
  3. Sauté shallot and onion with some oil in a wok. Add red chili paste and stir well. Add chicken pieces. Toss to combine.
  4. Add chicken broth and coconut milk into the wok. Mix in pumpkin and cook under medium low heat for 45 minutes.
  5. Transfer chicken and vegetables to a clay pot. Sprinkle with lime leaves before serving.

Source: Hong Kong magazine