RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.8864
Energy (kCal)	566.502
Carbohydrates (g)	20.4381
Total fats (g)	54.755
Fatty acids, total saturated 20:0 (g)	0.3543
Fatty acids, total saturated 18:3 undifferentiated (g)	4.9879
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0164
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.2153
Riboflavin (mg)	0.0545
Tocopherol, beta (mg)	0.0054
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	1.1447
Tocopherol, delta (mg)	0.5396
Arginine (g)	0.0095
Proline (g)	0.0090
Fatty acids, total polyunsaturated 18:1 t (g)	0.0164
Campesterol (mg)	131.3450
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0018
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.8136
Copper, Cu (mg)	0.1284
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1085
Total lipid (fat) (g)	54.7550
Vitamin K (phylloquinone) (g)	38.8805
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	4.9797
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	3.3000
Folate, total (g)	7.8200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.0000
Energy (kcal)	566.5020
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1230
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0029
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0004
Sugars, total (g)	12.9488
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0164
Vitamin C, total ascorbic acid (mg)	1.1360
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0004
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0161
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)	18.0100
Fatty acids, total saturated 16:0 (g)	2.3792
Carbohydrate, by difference (g)	20.4381
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0458
Tyrosine (g)	0.0044
Potassium, K (mg)	110.9920
Fatty acids, total saturated 12:0 (g)	0.0090
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0099
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0099
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.1798
Fatty acids, total saturated 14:0 (g)	0.0044
Histidine (g)	0.0066
Isoleucine (g)	0.0112
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.6956
Water (g)	401.5872
Fatty acids, total saturated 8:0 (g)	0.0015
Tocotrienol, delta (mg)	0.0054
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	0.0000
Sodium, Na (mg)	993.9760
Iron, Fe (mg)	0.2031
Energy (kJ)	2369.7630
Ash (g)	3.1159
Caffeine (mg)	0.0000
Glycine (g)	0.0095
Fatty acids, total trans-polyenoic (g)	0.1989
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	10.4064
Fatty acids, total polyunsaturated (g)	15.3951
Vitamin E (alpha-tocopherol) (mg)	9.5729
Sucrose (g)	12.5748
Vitamin B-6 (mg)	0.0410
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0125
Beta-sitosterol (mg)	225.0850
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0505
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.1989
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0091
Folate, food (g)	7.8200
Fatty acids, total saturated 20:1 (g)	0.7197
Fatty acids, total monounsaturated (g)	34.5456
Stigmasterol (mg)	1.6350
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	10.1588
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	7.7050
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.0741
Vitamin B-12 (g)	0.1476
Calcium, Ca (mg)	50.7160
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0068
Glutamic acid (g)	0.0356
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)	0.0000
Leucine (g)	0.0163
Folate, DFE (g)	7.8200
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.5480
Tryptophan (g)	0.0026
Threonine (g)	0.0079
Fatty acids, total polyunsaturated 18:1 c (g)	33.6341
Manganese, Mn (mg)	0.0700
Protein (g)	0.8864
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	33.7008
Betaine (mg)	0.0000
Phosphorus, P (mg)	15.4000
Tocopherol, gamma (mg)	14.9003

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. Rub 2 teaspoon of the dark soya sauce all over the chicken, and leave it to marinate for 30 minutes. | 2. Boil 11 cups of water in a pot, and add the chestnuts and boil for 10 minutes to loosen the skin. | 3. Drain and rinse in tap water. | 4. This makes the skin easier to remove. | 5. Ease off chestnut skins with the tip of a knife. | 6. Heat oil in a wok till smoking, stif fry the garlic and ginger, till aromatic. | 7. About 1/2 minute. | 8. Add chicken and stir fry for 7 minutes or till the chicken changes to white in colour. | 9. Add remaining soya sauce, oyster sauce and sugar. | 10. Stir fry for a while before adding the HOT water. | 11. Stir well (to ensure it is well mixed) and bring to boil. | 12. Add the peeled chestnuts, and stew covered on MEDIUM HEAT for about 45 minutes. | 13. Till the gravy is thick and the chicken is tender. | 14. NOTE 1: Do stir this dish several times, to ensure it doesn't burn. | 15. Chicken is ready to be served. | 16. NOTE 2: If you have difficulty finding raw chestnut, you can substitute it with 10 Chinese mushroom, soaked in water to soften first. | 17. NOTE 3: After the chestnuts have been added, and you have stired for 10 minutes to ensure the chicken is well coated, you can put this dish into your crock pot, and leave it on LOW for 6-8 hours. | 18. The meal is ready for you to eat with rice when you return home from work. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		chopped	-	-	-	-
chestnut	1		shelled	-	-	-	-
garlic clove	10		peeled smashed	-	-	-	-
ginger	10	slices		17.6	3.9094	0.4004	0.165
dark soya sauce	1/4	cup		-	-	-	-
oyster sauce	2	tablespoons		18.36	3.9312	0.486	0.09
white sugar	1	tablespoon		48.762	12.5975	0.0	0.0
water	1 1/2	cups		0.0	0.0	0.0	0.0
canola oil	1/4	cup		481.78	0.0	0.0	54.5

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

Cooking in progress....

Chickens Stewed With Chestnuts