RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.0182
Energy (kCal)	0.8
Carbohydrates (g)	0.1777
Total fats (g)	0.0075
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0003
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0003
Tocopherol, beta (mg)	0.0000
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)	0.0002
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0004
Proline (g)	0.0004
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0001
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0070
Copper, Cu (mg)	0.0023
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0034
Total lipid (fat) (g)	0.0075
Vitamin K (phylloquinone) (g)	0.0010
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1500
Folate, total (g)	0.1100
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.0000
Energy (kcal)	0.8000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0002
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0001
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0170
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0500
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0007
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)	0.4300
Fatty acids, total saturated 16:0 (g)	0.0012
Carbohydrate, by difference (g)	0.1777
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0021
Tyrosine (g)	0.0002
Potassium, K (mg)	4.1500
Fatty acids, total saturated 12:0 (g)	0.0004
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0004
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0004
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0002
Histidine (g)	0.0003
Isoleucine (g)	0.0005
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0075
Water (g)	0.7889
Fatty acids, total saturated 8:0 (g)	0.0001
Tocotrienol, delta (mg)	0.0000
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)	0.1300
Iron, Fe (mg)	0.0060
Energy (kJ)	3.3300
Ash (g)	0.0077
Caffeine (mg)	0.0000
Glycine (g)	0.0004
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0012
Fatty acids, total polyunsaturated (g)	0.0015
Vitamin E (alpha-tocopherol) (mg)	0.0026
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0016
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)	0.0006
Beta-sitosterol (mg)	0.0000
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)	0.0020
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0002
Folate, food (g)	0.1100
Fatty acids, total saturated 20:1 (g)	0.0001
Fatty acids, total monounsaturated (g)	0.0015
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
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)	0.2880
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0020
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	0.1600
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0003
Glutamic acid (g)	0.0016
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)	0.0007
Folate, DFE (g)	0.1100
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)	0.0200
Tryptophan (g)	0.0001
Threonine (g)	0.0004
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0023
Protein (g)	0.0182
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0012
Betaine (mg)	0.0000
Phosphorus, P (mg)	0.3400
Tocopherol, gamma (mg)	0.0000

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. Rinse the chicken thoroughly and trim any excess skin and fat. | 2. 2. Fill the entire chicken cavity with rice. Place the chicken inside a covered stockpot and fill the pot with water so that the waterline is approximately 2 inches above the top of the chicken. | 3. 3. Place the bay leaf and sea salt in the stockpot. Bring to a boil, then turn down to medium - low so that the water is boiling gently. | 4. 4. Add the astragalus, ginger, and garlic and continue cooking for 2 hours or until the chicken and rice are well-cooked. | 5. To serve, cut a piece of chicken and place it in a bowl with some of the rice and soup. | 6. Garnish with green onion threads, Thai chilis (extremely spicy!), and a few drops of dark sesame oil. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1	medium-sized	-	-	-	-
sushi rice			-	-	-	-
garlic clove	5 -7	chopped	-	-	-	-
ginger	1/2	chopped	0.8	0.1777	0.0182	0.0075
bay leaf	1		-	-	-	-
sea salt			-	-	-	-
dark sesame oil		toasted	-	-	-	-
green onion		sliced	-	-	-	-
thai chile	1	chopped	-	-	-	-
astragalus root	2		-	-	-	-

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

Cooking in progress....

Chicken Soup With Chinese Herbs Recipe