RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.0197
Energy (kCal)	484.7397
Carbohydrates (g)	96.7962
Total fats (g)	4.3175
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0854
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3288
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1594
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.6156
Proline (g)	0.4233
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0480
Adjusted Protein (g)	0.0000
Cystine (g)	0.1044
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	18.3758
Copper, Cu (mg)	0.3420
Maltose (g)	0.0000
Zinc, Zn (mg)	1.5125
Total lipid (fat) (g)	4.3175
Vitamin K (phylloquinone) (g)	207.4800
Cholesterol (mg)	7.2000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	82.3717
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1006.1433
Energy (kcal)	484.7397
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2177
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1503
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	7.6423
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	23.9617
Lutein + zeaxanthin (g)	1140.3717
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4112
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	72.9802
Fatty acids, total saturated 16:0 (g)	0.9192
Carbohydrate, by difference (g)	96.7962
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.7209
Tyrosine (g)	0.3417
Potassium, K (mg)	670.8735
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	52.4883
Serine (g)	0.3909
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3680
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0266
Histidine (g)	0.1788
Isoleucine (g)	0.3223
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	6.7329
Water (g)	459.4935
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	598.2650
Sodium, Na (mg)	1521.3212
Iron, Fe (mg)	2.7517
Energy (kJ)	2029.8963
Ash (g)	6.3495
Caffeine (mg)	0.0000
Glycine (g)	0.3508
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.8539
Fatty acids, total polyunsaturated (g)	0.9386
Vitamin E (alpha-tocopherol) (mg)	0.7221
Sucrose (g)	1.1567
Vitamin B-6 (mg)	0.5826
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3165
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.7863
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2568
Folate, food (g)	82.3717
Fatty acids, total saturated 20:1 (g)	0.0096
Fatty acids, total monounsaturated (g)	1.7907
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	35.8045
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.1238
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	174.5587
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3943
Glutamic acid (g)	1.5057
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0883
Vitamin E, added (mg)	0.0000
Retinol (g)	2.4000
Leucine (g)	0.5862
Folate, DFE (g)	82.3717
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	5.0176
Tryptophan (g)	0.0925
Threonine (g)	0.2827
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	1.2826
Protein (g)	14.0197
Cryptoxanthin, beta (g)	1.7667
Fatty acids, total saturated 18:1 undifferentiated (g)	1.5493
Betaine (mg)	4.7680
Phosphorus, P (mg)	234.4813
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Chinese and Mongolian >> Chinese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. The batter should be about as thick as pancake batter, or just a little thicker. | 2. Dip chicken in batter and refrigerate for 10- 15 minutes (This will help the batter to adhere). | 3. Double deep fry the chicken, allowing at least 20 minutes between steps. | 4. (This is done to insure that you get a crispy, golden brown coating while the chicken cooks all the way through. The oil should be approximately 350º F for the first frying and about 375ºF for the second). | 5. Blot on paper towels to remove excess grease. | 6. When ready to add sauce, slice and put chicken on a serving platter lined with lettuce leaves and garnished with some cherry tomatoes. | 7. For the sauce: heat about a teaspoon of vegetable oil in a skillet (preferably a heavy one- like cast iron or Calphalon); stir in scallion until it sizzles, about 30 seconds. | 8. Add lemon slices & stir 1 minute until sizzling. | 9. Add chicken stock, salt, and sugar. Stir in cornstarch. cook 5 minutes to thicken. | 10. Pour over sliced chicken. | 11. *Be careful not to burn or overcook the lemon or it will turn very bitter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	2			-	-	-	-
salt	1	teaspoon		-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
baking soda	1/8	teaspoon		0.0	0.0	0.0	0.0
baking powder	1/4	teaspoon		0.6095	0.3185	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
sugar	1/4	teaspoon		4.5885	1.1477	0.0	0.0
water	1/2	cup		0.0	0.0	0.0	0.0
smoking vegetable oil	1	tablespoon		-	-	-	-
oil				-	-	-	-
salt	1	teaspoon		-	-	-	-
sugar	3	tablespoons		4.5885	1.1477	0.0	0.0
cornstarch	1	tablespoon		60.96	14.6032	0.0416	0.008
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
lemon	2		sliced	2.5617	0.8233	0.0972	0.0265
scallion	1		shredded	32.0	7.34	1.83	0.19

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

Cooking in progress....

Lemon Chicken