My Mom'S Chinese Pot Roasted Chicken

1. Marinate chicken in 1/4 cup soy sauce for 15 minutes.

2. Brown chicken slowly in oil.

3. Then add vermouth simmer for 30 minutes or until tender.

4. Remove chicken set aside.

5. Add celery and onions to pan. Cook for 1-2 minutes.

6. In a 1 cup measure take the soy sauce used to marinate chicken, add.

7. 3/4 cup of water, add rest of ingredients and enough water to measure 1 cup. Stir to mix. Cook until thickened.

8. Put chicken back into pan and stir to cover.

9. Enjoy.

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Nutrient	Quantity
Total fats	205.8879 g
Protein	257.8468 g
Carbohydrates	25.4224 g
Energy	3048.6206 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.9431 g
Water	1351.8602 g
Aspartic acid	22.944 g
Calcium, Ca	303.6873 mg
Lutein + zeaxanthin	1580.6 g
Fiber, total dietary	4.932 g
Fatty acids, total saturated 22:0	0.0028 g
Carotene, beta	3753.6 g
Niacin	94.0747 mg
Vitamin A, RAE	869.7613 g
Arginine	16.0732 g
Riboflavin	1.7947 mg
Fatty acids, total polyunsaturated 15:0	0.0028 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0298 g
Fatty acids, total saturated 20:1	2.04 g
Glutamic acid	37.5352 g
Sodium, Na	2837.8752 mg
Fatty acids, total saturated 16:1 undifferentiated	11.2921 g
Total lipid (fat)	205.8879 g
Manganese, Mn	0.9353 mg
Fructose	3.484 g
Proline	12.5723 g
Fatty acids, total saturated 16:0	42.9707 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0611 g
Sucrose	4.9243 g
Choline, total	831.7238 mg
Sugars, total	11.9581 g
Serine	9.086 g
Fatty acids, total saturated 10:0	0.017 g
Fatty acids, total saturated 18:0	11.8564 g
Fatty acids, total saturated 20:4 undifferentiated	1.088 g
Vitamin B-6	5.0271 mg
Selenium, Se	197.4464 g
Ash	17.4348 g
Vitamin D	136.0003 IU
Fatty acids, total saturated 18:1 undifferentiated	70.4044 g
Pantothenic acid	12.9819 mg
Phenylalanine	9.9452 g
Copper, Cu	0.7722 mg
Betaine	115.7442 mg
Thiamin	0.8961 mg
Retinol	557.6013 g
Methionine	6.7427 g
Iron, Fe	13.7388 mg
Carbohydrate, by difference	25.4224 g
Phosphorus, P	2119.6305 mg
Folate, total	174.7602 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.136 g
Alanine	14.9354 g
Cholesterol	1020.0023 mg
Valine	12.4091 g
Fatty acids, total saturated 18:2 undifferentiated	39.4072 g
Glycine	16.7554 g
Glucose (dextrose)	2.9368 g
Fatty acids, total saturated 14:0	1.6418 g
Zinc, Zn	18.551 mg
Isoleucine	12.6959 g
Fatty acids, total saturated 12:0	0.2763 g
Fatty acids, total polyunsaturated	44.2063 g
Fatty acids, total saturated 14:1	0.0028 g
Leucine	18.5757 g
Tocotrienol, alpha	0.0128 mg
Vitamin A, IU	8158.7243 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.136 g
Folate, DFE	174.7602 g
Tryptophan	2.8575 g
Vitamin C, total ascorbic acid	44.756 mg
Phytosterols	7.68 mg
Fatty acids, total polyunsaturated 16:1 c	0.0028 g
Galactose	0.6144 g
Fatty acids, total polyunsaturated 18:1 c	0.0256 g
Fatty acids, total saturated 20:0	0.0028 g
Tyrosine	8.2096 g
Vitamin B-12	4.216 g
Vitamin K (phylloquinone)	279.85 g
Fatty acids, total saturated	58.8175 g
Histidine	7.4701 g
Fatty acids, total monounsaturated	84.9659 g
Threonine	10.5442 g
Folate, food	174.7602 g
Fatty acids, total polyunsaturated 17:0	0.0014 g
Vitamin D (D2 + D3)	2.72 g
Fatty acids, total polyunsaturated 24:0	0.0028 g
Vitamin E (alpha-tocopherol)	4.7238 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.408 g
Fatty acids, total trans	1.3192 g
Magnesium, Mg	336.3676 mg
Lysine	20.6794 g
Potassium, K	3269.7598 mg
Cystine	3.4298 g
Fluoride, F	5.12 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Garlic	0	0	0	0
Chicken	3 lbs	2924.0066	0	204.8165
Soy sauce	0.25 cup	16.96	1.5776	0.1824
Celery	2 stalks	20.48	3.8016	0.2176
Cornstarch	1 tablespoon	30.48	7.3016	0.004
Water	0.75 cup	0	0	0
Green Onion	2	38.34	8.1508	0.6674
vermouth	1 tablespoon	0	0	0