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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Marinate the chicken pieces with ingredient no. (2) to (4) for 30 minutes. | 2. Heat the oil in a saucepan and fry the onion and garlic till fragrant. | 3. Add the chicken pieces and fry lightly. | 4. Put in the ingredient numbers (5) to (16) and simmer till the chicken is cooked and the sauce thickens. | 5. Add a little more water if necessary as this dish should be quite wet. | 6. Put in the corriander leaves and stir for a minute. | 7. Ready for serving. | 8. Note 1: Do not overcook the meat so as to have a good texture. | 9. Note 2: If you find that the gravy is too oily, place the cooked dish into the fridge. When the dish is cold, the fats will coagulate as a white layer on top. Remove the layer of fats with a spoon. Reheat the dish and it will be ready for serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken leg	1		cut	-	-	-	-
dark soya sauce	1	teaspoon		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
cornflour	1	teaspoon		-	-	-	-
onion	1		cut sweet	60.0	14.01	1.65	0.15
shiitake mushroom black chinese	3		cut	-	-	-	-
ginger	2	tablespoons	sliced	9.6	2.1324	0.2184	0.09
garlic	2	cloves	crushed	8.94	1.9836	0.3816	0.03
cinnamon	1	piece		-	-	-	-
clove	2	cloves		-	-	-	-
star anise	1			-	-	-	-
peppercorn	5			125.96	0.7817	0.268	13.7127
salt	1/4	teaspoon		-	-	-	-
dark soya sauce	1/2	teaspoon		-	-	-	-
water	300			0.0	0.0	0.0	0.0
cooking oil	1	tablespoon		-	-	-	-
coriander leaf	1	stalk	chopped	-	-	-	-

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