RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.7592
Energy (kCal)	45.14
Carbohydrates (g)	10.0018
Total fats (g)	0.2104
Fatty acids, total saturated 20:0 (g)	0.0007
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0084
Fatty acids, total polyunsaturated 17:1 (g)	0.0012
Fatty acids, total trans-monoenoic (g)	0.0004
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0004
Riboflavin (mg)	0.0305
Tocopherol, beta (mg)	0.0001
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)	0.0015
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1601
Proline (g)	0.0312
Fatty acids, total polyunsaturated 18:1 t (g)	0.0004
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0028
Adjusted Protein (g)	0.0000
Cystine (g)	0.0174
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.5161
Copper, Cu (mg)	0.1015
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3421
Total lipid (fat) (g)	0.2104
Vitamin K (phylloquinone) (g)	0.5173
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)	1.3200
Folate, total (g)	1.8380
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2.1600
Energy (kcal)	45.1400
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0018
Fatty acids, total saturated 14:1 (g)	0.0012
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0204
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.4137
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0009
Vitamin C, total ascorbic acid (mg)	7.9332
Lutein + zeaxanthin (g)	3.8400
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0811
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)	11.3440
Fatty acids, total saturated 16:0 (g)	0.0327
Carbohydrate, by difference (g)	10.0018
Vitamin D (IU)	0.0000
Fructose (g)	0.0034
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1497
Tyrosine (g)	0.0236
Potassium, K (mg)	148.3600
Fatty acids, total saturated 12:0 (g)	0.0034
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0517
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0519
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)	0.0046
Histidine (g)	0.0308
Isoleucine (g)	0.0601
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2441
Water (g)	21.0979
Fatty acids, total saturated 8:0 (g)	0.0006
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)	1.2000
Sodium, Na (mg)	5.4265
Iron, Fe (mg)	0.8733
Energy (kJ)	188.6115
Ash (g)	0.4809
Caffeine (mg)	0.0000
Glycine (g)	0.0553
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0006
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0706
Fatty acids, total polyunsaturated (g)	0.0791
Vitamin E (alpha-tocopherol) (mg)	0.0753
Sucrose (g)	0.0178
Vitamin B-6 (mg)	0.3113
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)	0.0733
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)	0.1650
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)	0.0506
Folate, food (g)	1.8380
Fatty acids, total saturated 20:1 (g)	0.0006
Fatty acids, total monounsaturated (g)	0.0196
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)	0.0025
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	8.4714
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0531
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	46.1080
Fatty acids, total saturated 10:0 (g)	0.0069
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0004
Alanine (g)	0.0369
Glutamic acid (g)	0.2161
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)	0.0865
Folate, DFE (g)	1.8380
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)	0.8502
Tryptophan (g)	0.0182
Threonine (g)	0.0434
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	0.5700
Protein (g)	1.7592
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0141
Betaine (mg)	0.0728
Phosphorus, P (mg)	41.9545
Tocopherol, gamma (mg)	0.0054

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. Put the chicken in a large stock pot. | 2. Cover with the water. | 3. Place over medium heat and bring to a slow simmer never allowing it to come to a full boil. | 4. This is important to make the stock clear. | 5. Cut ginger in fine strips and set aside. | 6. Crush garlic cloves, do not remove skins. | 7. Remove the green tops from the spring onions. | 8. Skim the scum from the chicken as often as necessary to keep it clean. | 9. Don't stir the chicken during this time. | 10. It allows the stock to remain clear. | 11. When scum has sufficiently stopped forming (25 to 40 minutes), turn the heat down to low just before it begins to boil. | 12. Add the white part of the onions, garlic, ginger, turmeric, and salt. | 13. Cook on simmer for 2 to 4 hours. | 14. The slower it cooks the better the stock. | 15. Skim the fat off several times during cooking time. | 16. Strain through cheesecloth or a fine mesh strainer. | 17. Remove as much fat as possible and use what is needed. | 18. What is left freezes well for several months if properly stored i. | 19. e. | 20. air tight container. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2		cut	-	-	-	-
water	18 -20	cups		0.0	0.0	0.0	0.0
ginger	4	slices	sized	7.04	1.5638	0.1602	0.066
spring onion	10			-	-	-	-
garlic	8	cloves		35.76	7.9344	1.5264	0.12
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
salt	2	tablespoons		-	-	-	-

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

Cooking in progress....

Chinese Chicken Stock