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Fragrant Crispy Chicken Legs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)158.9111
Energy (kCal)2320.3101
Carbohydrates (g)74.3137
Total fats (g)149.8618
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Marinate the drumsticks for 4- 5 hours, refrigerated. | 2. Improvise a steamer (or use one of the Chinese steaming devices). | 3. Steam the drumsticks for one hour, covered with aluminum foil that has several small holes pierced in it. | 4. (Check water level in steamer from time to time to make sure there's still some water left). | 5. Air dry the drumsticks for a couple hours. | 6. When ready to deep fry, dredge the steamed drumsticks with cornstarch. | 7. Heat oil to 350- 375º and cook the drumsticks a few at a time until golden brown. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken leg 2 lbs 1940.2711 1.5413 148.4217 144.6137
    chinese five spice powder 1 teaspoon - - - -
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    salt 3/4 teaspoon - - - -
    soy sauce 1/2 cup 67.575 6.2857 10.3785 0.7268
    sesame oil 1 teaspoon 39.78 0.0 0.0 4.5
    sherry 2 tablespoons - - - -
    gingerroot 1 tablespoon minced - - - -
    cornstarch 1/3 cup 162.56 38.9419 0.1109 0.0213
    oil - - - -

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



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