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Moo Goo Gai Pan

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)111.3382
Energy (kCal)2775.8203
Carbohydrates (g)26.1616
Total fats (g)249.4058
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sprinkle thinly sliced chicken with 2 teaspoons cornstarch, sherry and pepper; mix well. | 2. Simmer mushroom in chicken broth 5 minutes; drain, reserving broth. | 3. Heat oil in wok. 1 tablespoon or 1 cup | 4. Add chicken and cook until chicken is no longer pink; take out chicken and if cooking with 1 cup of oil drain oil except 1 tablespoon. | 5. Add mushrooms, bamboo shoots and cabbage. | 6. Stir fry 2 minutes. | 7. Add chicken broth and sugar. | 8. Bring to a boil. | 9. Add chicken. | 10. Dissolve remaining cornstarch in water and add to wok. | 11. Cook till thick. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 1 lb 780.1798 0.0 94.5741 41.9573
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    sherry wine 1 tablespoon - - - -
    white pepper 1/4 teaspoon 1.776 0.4117 0.0624 0.0127
    mushroom 1 - - - -
    chicken broth 1 1/4 cups 97.65 2.3625 13.923 3.2760000000000002
    oil 1 cup 1795.8 0.0 0.574 203.93400000000003
    bamboo shoot 1/3 cup sliced 13.59 2.6173 1.3087 0.151
    cabbage 3/4 cup sliced 16.6875 3.8715 0.8544 0.0668
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    water 2 tablespoons 0.0 0.0 0.0 0.0

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



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