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Lui Wang Tsai (Chinese Chicken & Egg Dish)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.8946
Energy (kCal)987.4388
Carbohydrates (g)27.3222
Total fats (g)85.0551
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat yolks, add chicken breast, cornstarch, salt, sherry, 1 cup of chicken stock, and water chestnuts. | 2. Stir thoroughly. | 3. Heat oil in wok to 400°F. | 4. Pour in remaining 1/2 cup of chicken stock. | 5. Stir in egg mixture. | 6. Cook at 300F until mixture thickens, stirring constantly. | 7. Remove to plate and sprinkle with minced ham. | 8. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 6 328.44 3.6618 16.1772 27.0708
    chicken breast 1/4 cup minced - - - -
    cornstarch 1 1/2 1/2 45.72 10.9524 0.0312 0.006
    salt 1 teaspoon - - - -
    sherry wine 1 1/2 1/2 - - - -
    chicken stock 1 1/2 cups 129.6 12.708 9.072000000000001 4.32
    water chestnut 1/4 cup chopped - - - -
    oil 1/4 cup 448.95 0.0 0.1435 50.9835
    ham 1/2 ounce cooked minced 34.7288 0.0 2.4707 2.6748

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



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