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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot over medium heat cook the bacon until it is crisp. Remove and set aside to cool. Crumble once cooled. | 2. Add the butter to the bacon grease and brown the sasuage. | 3. Add the onions and cook unitl they begin to brown. | 4. Place the chicken thighs in the pot and add the chicken stock. | 5. Add the crumbled bacon, season salt, garlic powder, onion powder, black pepper and cayenne if you are using it. | 6. Bring the pot to a boil and then put on low heat to cook the chicken, about 30-40 minutes. | 7. Cut off the heat and remove the chicken thighs. Let them cool, discard the skins and pick the meat off the bones. Return the chicken meat to the pot. | 8. Place the 3 cups of rice in your rice cooker and dump in the entire contents of the pot. | 9. Push the "cook" button on your rice cooker - at the end of the cycle you will have perfect chicken bog! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	2			3986.4	7.1574	86.7948	400.7238
sausage	2	lbs	smoked sliceed	3138.8629	5.8967	129.274	284.2213
pepper bacon	2	slices	cut	-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
butter	2	tablespoons		171.0	7.857	5.343	14.4
seasoning salt	2	teaspoons		-	-	-	-
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
onion powder	1	teaspoon		8.184	1.8989	0.2498	0.025
black pepper	1 1/2	1/2		8.6595	2.2063	0.3585	0.1125
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
chicken stock	6	cups		518.4	50.832	36.288000000000004	17.28
white rice	3	cups		2025.75	443.7225	39.5715	3.6630000000000003

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