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Roast Chicken-Chinese Spiced

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)106.0662
Energy (kCal)1310.4596
Carbohydrates (g)3.4108
Total fats (g)93.706
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dry fry the two peppers over medium heat for 30-60 seconds, until fragrant and slightly coloured. | 2. Grind them with a pestle and mortar or in a coffee grinder til fine, then combine with the salt, five spice and sugar. | 3. Pour a kettle of boiling water over the chicken then thoroughly pat dry with paper towel. Rub spice mixture all over the chook. | 4. Place in the fridge uncovered for 6 hours, then brush off any extra spice mix before putting in a roasting dish in a 200C oven. | 5. Roast for 60-70 minutes, until cooked and golden. Check the doneness by piercing the flesh between the thigh and body, when juices run clear it's ready. | 6. Serve in pieces with the dipping sauce - (just combine all the ingredients in a dish) - and some steamed vegetables. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    szechuan peppercorn 1 tablespoon - - - -
    black peppercorn 1 tablespoon - - - -
    sea salt 2 tablespoons - - - -
    chinese five spice powder 2 teaspoons - - - -
    caster sugar 1 teaspoon - - - -
    roasting chicken 1 1/3 1/3 1287.4696 0.544 103.2998 93.4473
    spring onion 4 sliced - - - -
    ginger 1 teaspoon grated 6.03 1.2892 0.1616 0.0763
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    sesame oil 1 dash - - - -

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



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