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Spicy Chinese Eggplant (Aubergine) and Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.2897
Energy (kCal)247.94
Carbohydrates (g)27.5145
Total fats (g)13.8904
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine Spicy Sauce Ingredients. | 2. Cut up chicken to desired size. | 3. Peel eggplant and cut up to desired size. | 4. Deep fry eggplant submerged in Canola Oil in a wok about 2 minutes, then remove and place on paper towel to drain. | 5. Stir Fry garlic in wok, about 10 seconds. | 6. Cook chicken. | 7. Add Spicy Sauce into wok and simmer then add cornstarch. | 8. Add eggplant and stir, about 30 seconds. | 9. Serve and Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    chicken 1 - - - -
    garlic 1 teaspoon 4.172 0.9257 0.1781 0.013999999999999999
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    canola oil - - - -
    green onion - - - -
    oyster sauce 2 tablespoons 18.36 3.9312 0.486 0.09
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    water 2 tablespoons 0.0 0.0 0.0 0.0
    white vinegar 1 tablespoon 2.682 0.006 0.0 0.0
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    chili paste 1 tablespoon - - - -
    sesame oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6

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



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