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Spicy Chinese Chicken (Slow Cooker)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.3753
Energy (kCal)308.6375
Carbohydrates (g)57.8515
Total fats (g)3.9364
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl, combine chicken stock, soy sauce, rice vinegar and brown sugar, stirring well to insure suagr is dissolved. Add green onions, garlic, gingerroot and peppercorns. | 2. Arrange chicken over bottom of stoneware and cover with sauce. Cover and cook on low for 5 to 6 hours or on high for 2 ½ to 3 hours, until juices run clear when chicken is pierced with fork. | 3. With a slotted spoon, transfer chicken to a platter and cover with foil to keep warm. Strain liquid into a saucepan and add chile peppers. Whisk in cornstarch mixture. Bring to a boil. Reduce heat to simmer and stir for about 3 minutes or until thickened and glossy. Pour over chicken and serve with hot fluffy rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken stock 3/4 cup 64.8 6.354 4.5360000000000005 2.16
    soy sauce 1/4 cup 33.7875 3.1429 5.1892 0.3634
    rice vinegar 3 tablespoons - - - -
    brown sugar 2 teaspoons 22.8 5.8854 0.0072 0.0
    green onion 4 cut 76.68 16.3016 2.7548 1.3348
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    gingerroot 1 tablespoon minced - - - -
    black peppercorn 1 teaspoon - - - -
    chicken 3 skinless - - - -
    chili pepper 1 chopped 1.25 0.2956 0.0625 0.0062
    cornstarch 3 tablespoons 91.44 21.9048 0.0624 0.012
    rice cooked - - - -

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



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