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Chinese Roast Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)88.4088
Energy (kCal)1503.8442
Carbohydrates (g)38.5858
Total fats (g)112.0529
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Rinse and dry chicken and allow it to stand uncovered in the refrigerator overnight. | 2. 2. Preheat oven to 450 degrees. Combine ginger, scallions, garlic, roasted sesame oil and soy sauce in a small bowl and mix well. Loosen the skin of the chicken and rub the spice paste between the skin and the chicken. | 3. 3. In a small bowl, combine the cracked szechuan pepper, 5-spice powder, red pepper flakes and salt and rub onto the skin of the chicken. | 4. 4. Place the chicken on a rack in a roasting pan. Roast for 15 minutes at 450 degrees. Reduce the oven to 350 degrees and continue roasting, basting frequently with pan juices, for about 1 and a half hours, or until a leg moves freely in its socket. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    roasting chicken 1 965.6022 0.408 77.4748 70.0855
    ginger 1/4 cup minced 19.2 4.2648 0.4368 0.18
    scallion 4 minced 128.0 29.36 7.32 0.76
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    sesame oil 3 tablespoons toasted 360.67199999999997 0.0 0.0 40.8
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    szechwan pepper 3 tablespoons cracked - - - -
    five spice powder 1 tablespoon - - - -
    red pepper flake 1 teaspoon - - - -
    salt 1/2 teaspoon - - - -

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



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