Chinese Chicken Dishes IV

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

Stir-fried Chicken with Celery, Peapod and Cashew

Nutrition value for 1/4 portion of recipe:

Calorie 338, Fat 24 g, Carbohydrate 15 g, Fibre 2 g, Sugar 4 g, Cholesterol 36 mg, Sodium 430 mg, Protein 18 g.

Braised Chicken Wings with Oyster Sauce

Nutrition value for 2 wings:

Calorie 166, Fat 12.8 g, Carbohydrate 3 g, Fibre 0 g, Sugar 1 g, Cholesterol 39 mg, Sodium 523 mg, Protein 10 g.

Steamed Chicken with Mushroom and Chinese Sausage

Nutrition value for 1/4 portion of recipe:

Calorie 173, Fat 9.4 g, Carbohydrate 7 g, Fibre 2 g, Sugar 3 g, Cholesterol 49 mg, Sodium 524 mg, Protein 16 g.

See my related posts and pictures of ingredients:


An Unusual Bento

Japan 5,000 Yen Banknote Bento


  • Banknote – Cheese, nori, ham, konbu cooked in soy sauce, bell pepper, fish cake, fried fish cake, apple, hard-boiled egg
  • Beef patties with cheese
  • Fish cake
  • Honey-glazed yam
  • Deep-fried eggplant and bell peppers marinated in sauce
  • Meat and potato croquette

Many Overweight Americans May Risk Kidney Damage When Attempting Weight Loss

With 1 in 5 overweight Americans suffering from chronic kidney disease, Cleveland Clinic researchers analyzed the nutritional and lifestyle habits of overweight adults, finding that their methods included high-protein diets and diet pills that may cause further kidney damage.

The study findings, published online this month in the International Journal of Obesity, came from an analysis of food choices and lifestyle habits of 10,971 overweight adults taken from the National Health and Nutrition Examination Survey (NHANES), a federally-administered assessment of the overall health and nutritional status of Americans.

Of the overweight and obese patients with kidney disease included in the survey, 50 percent reported that they had attempted to lose weight in the past year. The survey showed that, on average, obese Americans with kidney disease consume protein in amounts that are above the recommended levels prescribed by the National Kidney Foundation for chronic kidney disease patients.

The typical American diet each day includes approximately 1.2g of protein per kilogram of body weight. Patients with CKD are advised to consume 0.6g to 0.75g protein per kilogram of body weight each day and popular high-protein diets may call for up to 1.9g per kilogram of body weight.

“People who are overweight or obese are at higher risk for chronic kidney disease and there is a great need to define what the appropriate lifestyle changes and weight loss modalities are for protecting kidney function,” said Sankar Navaneethan, MD, a nephrologist in the Glickman Urological and Kidney Institute at Cleveland Clinic and lead author of the study. “Rather than using fad diets or diet pills, overweight and obese people with kidney disease may adopt a weight loss plan that incorporates a low-protein, low-calorie diet, regular physical activity and close follow-up by their physicians.”

The survey asked patients whether they participated in regimens that included diet or exercise or both, but the specific program, such as a high-protein diet or low-protein diet, was not named. The survey also found that eight percent of weight loss seekers with CKD used medications as part of their weight loss regimen. Certain weight loss methods, especially high-protein diets and weight loss medications are not recommended in people with kidney disease as they may lead to further kidney damage.

The authors recommend further studies designed to identify safe treatment strategies for weight loss with regards to protecting kidney function.

Source: Cleveland Clinic

Roasted Lamb and Fennel


6 large cloves garlic, peeled
2 tbsp fresh rosemary leaves
1 tbsp fennel seeds
2 tsp coarse salt
1 tsp freshly ground black pepper
5 tbsp extra-virgin olive oil
1 whole bone-in leg of lamb (6 to 7 pounds)
4 large fennel bulbs
5 red onions, peeled and cut in eighths 3/4 cup red wine
2 cups chicken broth
1/2 cup fresh-squeezed orange juice


  1. Heat oven to 450°F. Drop the garlic into a food processor with the motor running and the knife blade in place and process until finely chopped. Add the rosemary, fennel seeds, 1 teaspoon each of salt and pepper, and 3 tablespoons of the olive oil and pulse to make a paste.
  2. Cut 10 slits in the lamb, about 1/2 inch deep. Push some of the garlic paste into the slits and rub the remaining paste all over the lamb. Place the lamb in a small roasting pan and set aside.
  3. Remove the stalks and tough outer leaves from the fennel bulbs and cut each into eighths. In a shallow baking pan, combine the fennel and onions with the remaining salt, pepper, and oil, and toss to coat well.
  4. Place the lamb and vegetables in the oven, roast for 1 hour, then remove. Cover the vegetables with foil to keep warm.
  5. Check the internal temperature of the lamb with an instant-read thermometer. Continue roasting until it reaches 130° F for medium-rare, or 135° to 145 °F for medium.
  6. Remove the lamb from oven, transfer to a cutting board, cover loosely with foil, and let rest for 15 to 20 minutes.
  7. Heat the roasting pan over medium-high heat. Add the wine and scrape up any browned bits on the bottom. Boil until reduced by half, about 2 minutes. Add the broth and juice and boil until reduced to about 1 cup, about 4 to 5 minutes more. Season to taste with salt and freshly ground pepper.
  8. Carve the lamb into thin slices and place on a platter with the vegetables. Serve with the sauce.

Source: Savour