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Chicken Smoked Chinese Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0473
Energy (kCal)523.7251
Carbohydrates (g)100.8796
Total fats (g)13.6116
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Toast the peppercorns in a pan, then crush them coarsely and mix with the salt. Rub the chicken with the peppercorn mixture, inside and out. Leave to stand for a few hours. | 2. 2. Place a large sheet of foil in a roasting tin so the foil hangs well over the sides of the tin. Sprinkle the sugar and tea leaves over the foil, put a rack in the tin and place the chicken on it. Bring the foil up over the chicken and fold together to seal. Cook in a preheated moderately hot oven (190°C/375°F, Gas Mark 5) for 30 minutes. | 3. 3. Unwrap the chicken and brush with the sesame seed oil. Return to the oven and roast, uncovered, for a further 5 to 10 minutes or until golden brown. Cut the chicken into serving pieces. Serve hot, garnished with Chinese parsley. | 4. Note: If you prefer, the chicken can be boiled or steamed for 30 minutes or until tender then roasted for 15 minutes. Chicken breasts or legs can be used instead of a whole chicken. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black peppercorn 2 tablespoons - - - -
    salt 2 tablespoons - - - -
    chicken 1 - - - -
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    tea leaf 1/2 cup - - - -
    sesame oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6
    cilantro 1 sprig 0.5111 0.0816 0.0473 0.0116

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



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