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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash rice and steam in rice cooker. | 2. Season chicken with white pepper. Add ginger and shallot sauce and leave to marinate for 10 minutes. | 3. Heat 2 tbsps oil in a wok and lightly fry garlic over medium heat, until golden. Add chicken and brown on all sides, turning pieces over once or twice. Remove and drain off excess oil, leaving about 1 tbsp of the cooked oil in the wok. | 4. Fry the shallots until beginning to soften. Add black bean sauce and stir fry on high heat until sauce starts to bubble. Return chicken to wok and stir fry on high heat until cooked through. | 5. Serve immediately with steamed white rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	4		boneless cut	7972.8	14.3148	173.5896	801.4476
shallot	6		peeled flattened	691.2	161.28	24.0	0.96
garlic clove	2		sliced	-	-	-	-
black bean sauce	1	packet		-	-	-	-
ginger shallot sauce	2	teaspoons	minced	-	-	-	-
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
white pepper	1	pinch		0.444	0.1029	0.0156	0.0032
rice	12 -14	ounces		0.0	0.0	0.0	0.0

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