RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.7447
Energy (kCal)	110.0865
Carbohydrates (g)	22.2492
Total fats (g)	1.6797
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0864
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)	0.1070
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)	0.0857
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0044
Proline (g)	0.0170
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0028
Adjusted Protein (g)	0.0000
Cystine (g)	0.0018
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.9344
Copper, Cu (mg)	0.0812
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1741
Total lipid (fat) (g)	1.6797
Vitamin K (phylloquinone) (g)	2.1245
Cholesterol (mg)	1.4400
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.3580
Folate, total (g)	11.4555
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	9.1705
Energy (kcal)	110.0865
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0013
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0014
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	13.1262
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	0.2920
Lutein + zeaxanthin (g)	26.8210
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0078
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)	14.3465
Fatty acids, total saturated 16:0 (g)	0.1851
Carbohydrate, by difference (g)	22.2492
Vitamin D (IU)	0.0000
Fructose (g)	0.0026
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.0204
Tyrosine (g)	0.0060
Potassium, K (mg)	80.7035
Fatty acids, total saturated 12:0 (g)	0.0019
Vitamin A, RAE (g)	0.3105
Serine (g)	0.0056
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0060
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)	0.0007
Histidine (g)	0.0024
Isoleucine (g)	0.0052
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.5897
Water (g)	22.9515
Fatty acids, total saturated 8:0 (g)	0.0013
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)	5.4850
Sodium, Na (mg)	775.6900
Iron, Fe (mg)	0.6085
Energy (kJ)	460.3350
Ash (g)	2.4574
Caffeine (mg)	0.0000
Glycine (g)	0.0060
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)	0.7419
Fatty acids, total polyunsaturated (g)	0.8296
Vitamin E (alpha-tocopherol) (mg)	0.1516
Sucrose (g)	0.0002
Vitamin B-6 (mg)	0.0363
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0039
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.0528
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)	0.0036
Folate, food (g)	11.4555
Fatty acids, total saturated 20:1 (g)	0.0001
Fatty acids, total monounsaturated (g)	0.4738
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)	4.5459
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2927
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	20.7745
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0077
Glutamic acid (g)	0.0194
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0132
Folate, DFE (g)	11.4555
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)	1.6750
Tryptophan (g)	0.0009
Threonine (g)	0.0035
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.2732
Protein (g)	1.7447
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	0.4720
Betaine (mg)	0.1024
Phosphorus, P (mg)	20.7370
Tocopherol, gamma (mg)	0.0754

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 inside and out and pat dry with paper kitchen towelling. | 2. In a cup, mix the ginger, the Chinese five-spice powder and 1/2 teaspoon salt, and rub all over the inside of the chicken. | 3. Place the spring onions and the garlic in the cavity. | 4. Place the flour in a large oven-safe baking bag and shake well to coat the inside of the bag. | 5. In a small bowl, mix the hoisin sauce, honey, sherry or apple juice, pepper and remaining salt. Rub all over the outside of the chicken, and place the chicken in the bag with any remaining sauce. Seal the bag and place in the refrigerator for at least 4 hours. | 6. Preheat the oven to 180ºC/350ºF/gas 4. Cut 1/2 inch slits in the top of the bag and place it in an ovenproof dish in the oven, making sure that the bag does not overhang the dish. | 7. Bake for 1 hour or until the juices run clear. | 8. Remove the chicken from the oven and allow it to stand for 10 minutes. Carefully cut open the bag, remove the chicken and pour the juices into a bowl. | 9. Place the bowl in the freezer for a few minutes so that fat can congeal for easy removal. | 10. Cut the chicken into serving pieces and serve with the degreased juices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	3 -4			-	-	-	-
ginger	1	teaspoon		1.6	0.3554	0.0364	0.015
chinese five spice powder	1/2	teaspoon		-	-	-	-
salt	1 1/2	1/2		-	-	-	-
spring onion	3		cut	-	-	-	-
garlic clove	3		chopped	-	-	-	-
plain flour	1	tablespoon		-	-	-	-
hoisin sauce	3	tablespoons		105.6	21.1584	1.5888	1.6272
honey	3	tablespoons		-	-	-	-
sherry	2	tablespoons		-	-	-	-
black pepper	1/2	teaspoon	coarse ground	2.8865	0.7354	0.1195	0.0375

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

Cooking in progress....

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