RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.2596
Energy (kCal)	369.48
Carbohydrates (g)	6.0873
Total fats (g)	36.9036
Fatty acids, total saturated 20:0 (g)	0.3780
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0491
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)	0.1215
Tocopherol, beta (mg)	0.1242
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)	1.0566
Tocopherol, delta (mg)	0.3699
Arginine (g)	0.2274
Proline (g)	0.2415
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1440
Adjusted Protein (g)	0.0000
Cystine (g)	0.0576
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.3140
Copper, Cu (mg)	0.0720
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5241
Total lipid (fat) (g)	36.9036
Vitamin K (phylloquinone) (g)	1.5150
Cholesterol (mg)	1.3500
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)	135.5400
Folate, total (g)	10.2900
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1.3500
Energy (kcal)	369.4800
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0876
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0482
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.1070
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.6900
Lutein + zeaxanthin (g)	0.4500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1682
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)	42.4800
Fatty acids, total saturated 16:0 (g)	3.5216
Carbohydrate, by difference (g)	6.0873
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.3701
Tyrosine (g)	0.1195
Potassium, K (mg)	305.8500
Fatty acids, total saturated 12:0 (g)	0.0047
Vitamin A, RAE (g)	0.4500
Serine (g)	0.1916
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1748
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.2430
Fatty acids, total saturated 22:0 (g)	0.7560
Fatty acids, total saturated 14:0 (g)	0.0328
Histidine (g)	0.0871
Isoleucine (g)	0.1587
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.8569
Water (g)	85.0863
Fatty acids, total saturated 8:0 (g)	0.0008
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)	0.0000
Sodium, Na (mg)	2702.5500
Iron, Fe (mg)	0.8706
Energy (kJ)	1546.1100
Ash (g)	7.6767
Caffeine (mg)	0.0000
Glycine (g)	0.1478
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)	12.5755
Fatty acids, total polyunsaturated (g)	12.6335
Vitamin E (alpha-tocopherol) (mg)	4.4070
Sucrose (g)	0.0480
Vitamin B-6 (mg)	0.1176
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)	0.1897
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)	0.1670
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)	0.0346
Folate, food (g)	10.2900
Fatty acids, total saturated 20:1 (g)	0.3716
Fatty acids, total monounsaturated (g)	16.3696
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)	16.4250
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	6.0448
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	19.1100
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1448
Glutamic acid (g)	0.7773
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)	0.4500
Leucine (g)	0.2667
Folate, DFE (g)	10.2900
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)	0.6240
Tryptophan (g)	0.0475
Threonine (g)	0.1344
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.5161
Protein (g)	5.2596
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	15.9035
Betaine (mg)	14.3040
Phosphorus, P (mg)	95.9100
Tocopherol, gamma (mg)	4.2957

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 and dry chicken. Combine the dark soy sauce and 1 teaspoon of the sesame oil and rub the mixture all over the chicken. Place the chicken in a large bowl and refridgerate, uncovered, for a few hours or overnight; turn the chicken occaisionally. | 2. Preheat over to 200°C (400°F). Line a roasting tin with baking paper. Put the chicken in the tin, breast side up, and roast for 20 minutes. Turn the chicken over and cook for another 20 minutes. Turn the chicken once more so that it is breast side up again and cook for 30 minutes or until golden brown and juices run clear when the thigh is pierced with a skewer. | 3. Remove and allow to cool slightly then cut the chicken up Chinese style and arrange on a serving platter. (Or just cut into 10 pieces - legs, wings and breasts cut into 3). | 4. Put the light soy, rice wine, sugar and stock into a small suacepan and heat gently for 2-3 minutes. Pour the sauce over the chicken, then scatter with the ginger and spring onions. | 5. Wipe the saucepan dry with paper towels, then put the peanut oil and remaining teaspoon of sesame oil in the pan over high heat; when it reaches smoking point, carefully pour it over the chicken, which will cause the ginger and spring onion to sizzle. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
dark soy sauce	1	tablespoon		-	-	-	-
sesame oil	2	teaspoons		79.56	0.0	0.0	9.0
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
rice wine	2	tablespoons		-	-	-	-
caster sugar	1	teaspoon		-	-	-	-
chicken stock	3	tablespoons		16.2	1.5885	1.1340000000000001	0.54
ginger	2	tablespoons	shredded	9.6	2.1324	0.2184	0.09
spring onion	4		sliced	-	-	-	-
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0

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

Cooking in progress....

Soy Roast Chicken With Ginger and Spring Onion