RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	78.0546
Energy (kCal)	532.0203
Carbohydrates (g)	12.8885
Total fats (g)	17.003
Fatty acids, total saturated 20:0 (g)	0.0023
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1639
Fatty acids, total polyunsaturated 17:1 (g)	0.0521
Fatty acids, total trans-monoenoic (g)	0.0125
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0527
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0502
Riboflavin (mg)	0.6479
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0096
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)	1.0002
Tocopherol, delta (mg)	0.0340
Arginine (g)	1.9240
Proline (g)	1.0637
Fatty acids, total polyunsaturated 18:1 t (g)	0.0091
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.2698
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	67.5522
Copper, Cu (mg)	1.5548
Maltose (g)	0.0000
Zinc, Zn (mg)	4.2699
Total lipid (fat) (g)	17.0030
Vitamin K (phylloquinone) (g)	0.3425
Cholesterol (mg)	173.5437
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0068
Menaquinone-4 (g)	0.3400
Phytosterols (mg)	7.5475
Folate, total (g)	75.9848
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0068
Vitamin A, IU (IU)	235.0801
Energy (kcal)	532.0203
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9209
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6211
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0799
Sugars, total (g)	5.5850
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	1.6350
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0850
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0529
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)	59.4282
Fatty acids, total saturated 16:0 (g)	3.6340
Carbohydrate, by difference (g)	12.8885
Vitamin D (IU)	6.8026
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	2.4119
Tyrosine (g)	0.7781
Potassium, K (mg)	2544.0181
Fatty acids, total saturated 12:0 (g)	0.0103
Vitamin A, RAE (g)	68.3814
Serine (g)	0.8847
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.9385
Fatty acids, total trans-polyenoic 22:4 (g)	0.0034
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0045
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.1624
Histidine (g)	0.5339
Isoleucine (g)	1.0465
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	33.1673
Water (g)	1308.7903
Fatty acids, total saturated 8:0 (g)	0.0002
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0068
Carotene, beta (g)	4.5300
Sodium, Na (mg)	8485.7619
Iron, Fe (mg)	5.8176
Energy (kJ)	2230.4538
Ash (g)	25.8113
Caffeine (mg)	0.0000
Glycine (g)	1.2898
Fatty acids, total trans-polyenoic (g)	0.0068
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	3.1670
Fatty acids, total polyunsaturated (g)	3.7164
Vitamin E (alpha-tocopherol) (mg)	2.0825
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.6794
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.2267
Vitamin D3 (cholecalciferol) (g)	0.1133
Lysine (g)	2.0109
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0068
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.1491
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)	0.0079
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1734
Folate, food (g)	75.9848
Fatty acids, total saturated 20:1 (g)	0.1579
Fatty acids, total monounsaturated (g)	7.2165
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1009
Fatty acids, total polyunsaturated 16:1 t (g)	0.0034
Fatty acids, total polyunsaturated 17:0 (g)	0.0136
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	229.8692
Fatty acids, total polyunsaturated 16:1 c (g)	0.0181
Fatty acids, total saturated (g)	4.9870
Vitamin B-12 (g)	3.8744
Calcium, Ca (mg)	145.2259
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.3384
Glutamic acid (g)	3.6784
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	68.0039
Leucine (g)	1.8099
Folate, DFE (g)	75.9848
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0068
Fiber, total dietary (g)	0.8805
Tryptophan (g)	0.2534
Threonine (g)	0.8918
Fatty acids, total polyunsaturated 18:1 c (g)	0.1179
Manganese, Mn (mg)	2.6626
Protein (g)	78.0546
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	5.9452
Betaine (mg)	2.4948
Phosphorus, P (mg)	1104.9839
Tocopherol, gamma (mg)	0.1530

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. Soak mushrooms in hot water for about 20 minutes. | 2. Strain the liquid and reserve 1 cup for the soup. | 3. Cut mushrooms into quarters. | 4. Cut the water chestnuts and bamboo shoots into thin slices. | 5. Bring a pot of water to boil. | 6. Add the chicken and ginger and briefly blanch the chicken, just until it changes color. | 7. Drain and cut the chicken into thin slices. | 8. Bring the chicken stock or broth and the reserved mushroom liquid to a boil. | 9. Add the chicken and pork, shrimp and the vegetables. | 10. Let simmer for a few minutes, then add the soy sauce, sherry, and the salt and pepper. | 11. Drizzle with the sesame oil. | 12. Bring back to a boil and then let simmer for a few more minutes. | 13. Place the soup in a large serving bowl and keep warm. | 14. Heat wok and add oil for deep-frying. | 15. When oil is ready, add the Crispy Rice. | 16. Deep-fry until it puffs and turns brown, then drain on paper towels. | 17. Add the rice to the soup at the table, so that guests can hear the rice make popping sounds when added to the broth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black mushroom	4			-	-	-	-
chicken breast	1	ounces	boneless skinless	48.7611	0.0	5.9109	2.6223
ginger	1 1/4		peeled	2.0	0.4442	0.0455	0.0188
pork	1/4	cup	barbecued cooked	-	-	-	-
shrimp	4	ounces		80.4667	1.0313	15.4247	1.1447
bamboo shoot	1/4	cup	canned	10.1925	1.963	0.9815	0.1132
water chestnut	1/4	cup	canned	-	-	-	-
chicken broth	5	cups		390.6	9.45	55.692	13.104000000000001
mushroom liquid	1	cup	reserved	-	-	-	-
dark soy sauce	1	tablespoon		-	-	-	-
rice wine	1 1/2	1/2		-	-	-	-
salt pepper				-	-	-	-
sesame oil	3 -5	drop		-	-	-	-
rice				-	-	-	-
vegetable oil				-	-	-	-

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

Cooking in progress....

Sizzling Rice Soup