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Red Cooked Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)181.0845
Energy (kCal)8296.0953
Carbohydrates (g)48.4085
Total fats (g)820.2564
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in Dutch oven over medium-high heat. | 2. Add chicken; brown 2 to 3 minutes per side; remove. | 3. Discard fat. | 4. Whisk in 1 1/2 cups water with next 6 ingredients. | 5. Add chicken. Cook uncovered, turning occasionally, for 30 minutes. | 6. Transfer chicken with slotted spoon to platter; cover and keep warm. | 7. Skim and discard fat from sauce. | 8. Return skillet to heat; bring to a boil. | 9. Blend cornstarch and 2 tablespoons cold water in bowl. | 10. Add to boiling sauce, whisking until thickened. | 11. Stir in sesame oil. | 12. Pour sauce over chicken. | 13. Garnish with cilantro and green onion and serve with rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    chicken thigh 4 7972.8 14.3148 173.5896 801.4476
    chicken thigh 8 7972.8 14.3148 173.5896 801.4476
    water - - - -
    sherry 1/2 cup - - - -
    soy sauce 1/3 cup 45.05 4.1905 6.919 0.4845
    ginger 12 slices peeled 21.12 4.6913 0.4805 0.198
    brown sugar 2 tablespoons 68.4 17.6562 0.0216 0.0
    garlic clove 2 halved - - - -
    chinese five spice powder 1/2 teaspoon - - - -
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    sesame oil 1 teaspoon 39.78 0.0 0.0 4.5
    cilantro 2 teaspoons minced 0.1533 0.0245 0.0142 0.0035
    green onion 2 teaspoons minced 1.08 0.2296 0.0388 0.0188
    rice cooked - - - -

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



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