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Hot and Spicy Sichuan Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.1197
Energy (kCal)161.5715
Carbohydrates (g)30.0383
Total fats (g)2.7799
  • Cuisine

    Asian >> Chinese and Mongolian >> Chinese

  • Dietary Style

  • Preparation Time

    Cooking Time - 47 minutes, Preparation Time - 20 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring a large pot of water to a boil; add chicken and cook for 2 to 3 minutes. Drain and discard water. | 2. Bring a large pot of fresh water to a boil; add chicken, ginger, and peppercorns. Add more water if needed to cover chicken completely. Cover and cook over high heat until chicken is no longer pink and juices run clear, 35 to 45 minutes. Drain and discard water. | 3. Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin. Vertically chop into 3/4-inch squares; transfer to a bowl. | 4. Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to form a sauce; pour over chicken and toss well. Garnish with spring onions and sesame seeds. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1/2 - - - -
    ginger 1 slice crushed 1.76 0.3909 0.04 0.0165
    sichuan peppercorn 1 teaspoon - - - -
    soy sauce 1/4 cup 33.7875 3.1429 5.1892 0.3634
    chile oil 1/4 cup - - - -
    white sugar 2 tablespoons 97.524 25.195 0.0 0.0
    monosodium glutamate 1/4 teaspoon - - - -
    sichuan peppercorn oil 1/4 teaspoon - - - -
    spring onion white 6 cut - - - -
    sesame seed 1 teaspoon toasted 28.5 1.3095 0.8905 2.4

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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