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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare rice according to package directions. The box I use usually runs about 25 minutes, so I usually give it a 10 minute head start and then start working on the rest. | 2. In another pan, bring the chicken broth to a boil. | 3. Cut the chicken into pieces and coat with the corn starch and pepper. Put chicken into the boiling broth and reduce heat to medium. | 4. Add carrots, celery, and mushrooms to the broth mixture and let cook until tender. | 5. Meanwhile, in a small pan, melt butter over medium heat. | 6. Add onions and saute until soft. | 7. Stir in flour, coating onions and absorbing the butter. | 8. Stir milk into flour mixture, and let simmer, stirring occasionally, until thickened. | 9. When rice is done, add to the broth mixture and stir in rosemary and sage. | 10. Stir the flour mixture into the broth mixture and heat through, stirring until thickened throughout. | 11. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	1	box	blend	-	-	-	-
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
chicken tenderloin	4			5316.1089	368.13599999999997	327.6755	280.8647
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
pepper				-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
onion	1/4	cup		16.0	3.736	0.44	0.04
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
milk	1	cup		148.84	11.6632	7.686	7.9788
carrot	1/2	cup	chopped	26.24	6.1312	0.5952	0.1536
celery	1/2	cup	chopped	8.08	1.4999	0.3484	0.0859
mushroom	1/2	cup	sliced	-	-	-	-
rosemary	1/2	teaspoon		0.4585	0.0724	0.0116	0.0205
sage	1/2	teaspoon		-	-	-	-

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