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Hunan-Style Hot and Spicy Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.1122
Energy (kCal)637.3465
Carbohydrates (g)29.4736
Total fats (g)56.313
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl, mix ginger slices, sherry vinegar and 2 tbsp soy sauce. Marinate chicken pieces for 30 minutes in soy sauce marinade. | 2. Grind Sichuan pepper to powder and add to mixing bowl. Mix in the chicken broth, 2 tbsp soy sauce, wine, sugar, salt and black pepper. | 3. Heat oil in a wok or heavy frying pan. Add sliced green onion and chili peppers and stir fry for one minute. | 4. Add soy marinade and chicken to scallions and hot pepper and stir-fry for 2 minutes more. | 5. Add chicken broth mixture and mix well. Cook over medium-low heat until chicken pieces are fully cooked (8-10 minutes) stirring frequently. Add cornstarch to thicken. Serve with rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 4 tablespoons 468.92800000000005 0.0 0.0 54.4
    green onion 1 sliced 19.17 4.0754 0.6887 0.3337
    hot chili pepper 3 sliced - - - -
    ginger 1 tablespoon shredded 4.8 1.0662 0.1092 0.045
    sherry wine vinegar 1 tablespoon - - - -
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    chicken 2 cut - - - -
    chicken broth 1/2 cup 39.06 0.945 5.5692 1.3104
    soy sauce 1 tablespoon 16.96 1.5776 2.6048 0.1824
    shaoxing wine balsamic vinegar 2 tablespoons - - - -
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    salt 1/2 teaspoon - - - -
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    szechwan pepper 3 teaspoons - - - -
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004

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



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