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Phoenix and Dragon

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)35.9997
Energy (kCal)1975.5186
Carbohydrates (g)46.786
Total fats (g)186.7243
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a hot wok add in the oil, chicken, carrot, onion, celery, garlic and mushroom and stir fry until the chicken is half way cooked. Add in cream, clam juice, chicken broth and thyme brings to a simmer. After the cream come to a boil add in the prawn, clams, salt, pepper, and oyster sauce and Sauvignon Blanc. When the prawn turn to a pink color thicken with cornstarch roux. Simmer for a minute add in the ripe avocado and adjust to taste. Garnish with the pine nuts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oil 4 tablespoons 448.51199999999994 0.0 0.1434 50.9338
    chicken breast 2 cups cut - - - -
    carrot 1/2 cup 26.24 6.1312 0.5952 0.1536
    onion 1/2 cup 32.0 7.472 0.88 0.08
    celery 1/2 cup 8.08 1.4999 0.3484 0.0859
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    mushroom 12 - - - -
    heavy cream 3 cups 1224.0 9.863999999999999 10.224 129.888
    clam juice 1 cup 53.1466 12.1241 0.6643 0.2214
    chicken broth 2 cups 156.24 3.78 22.2768 5.2416
    herb 1 teaspoon - - - -
    shrimp 12 peeled deveined - - - -
    baby clam 1 cup - - - -
    salt - - - -
    white pepper - - - -
    oyster sauce 2 tablespoons 18.36 3.9312 0.486 0.09
    sauvignon blanc wine 1/2 cup - - - -
    roux - - - -
    avocado 1 ripe - - - -
    pine nut toasted - - - -

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



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