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Peking Glazed Chicken Legs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)158.3154
Energy (kCal)3061.6444
Carbohydrates (g)151.4234
Total fats (g)202.4985
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and dry chicken legs. Place chicken legs in a non-metallic dish or resealable plastic bag. To make marinade, place marinade ingredients in a 2-cup measuring cup and stir until well combined. Pour marinade over chicken and cover or close bag. Marinate in refrigerator several hours or overnight. | 2. To make basting sauce, place sauce ingredients in a 2-cup measuring cup and stir until well combined; set aside. | 3. Preheat grill and lightly coat with oil or cooking spray. Drain chicken and discard marinade. Place chicken on prepared grill 4 to 6 inches from source of heat. | 4. Cook 25 to 30 minutes, turning occasionally. Brush chicken with basting sauce and continue to grill an additional 10 to 15 minutes, basting and turning frequently until chicken is no longer pink inside. Watch closely to prevent over browning. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken leg 2 1940.2711 1.5413 148.4217 144.6137
    vegetable oil 1/4 cup 469.79 0.0 0.0 54.5
    rice wine vinegar 2 tablespoons - - - -
    garlic clove 3 crushed - - - -
    ginger 1/2 teaspoon ground 0.8 0.1777 0.0182 0.0075
    brown sugar 1/2 cup 418.0 107.899 0.132 0.0
    soy sauce 1/3 cup 45.05 4.1905 6.919 0.4845
    ketchup 1/3 cup - - - -
    hoisin sauce 1/3 cup 187.7333 37.6149 2.8245 2.8928

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



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