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Smoky Hot Chicken Stir-Fried With Dried Red Chillies and Green G

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)60.3311
Energy (kCal)3004.462
Carbohydrates (g)31.6064
Total fats (g)292.6454
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine chicken with cornflour and shao sing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour. | 2. Place 1st measure of oil and chillies in a cold wok and then turn heat to low. Cook for about 1½ minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper. | 3. Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon. | 4. Add extra oil to wok with remaining chicken and stir-fry for 3 minutes. Return all chicken to wok, along with ginger and reserved chillies, and stir-fry for 1 minute. | 5. Add sugar and stir-fry for 30 seconds. Add remaining ingredients and stir-fry for 30 seconds. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken thigh 600 g skinless cut 2640.0 4.74 57.48 265.38
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    wine 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0
    peanut oil 2 tablespoons 238.68 0.0 0.0 27.0
    red chilies 10 - - - -
    peanut oil 2 tablespoons 238.68 0.0 0.0 27.0
    ginger 5 cut 8.0 1.777 0.182 0.075
    brown sugar 1 tablespoon 34.2 8.8281 0.0108 0.0
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    black vinegar 1 tablespoon - - - -
    garlic chive 1/4 cup cut - - - -

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



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