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Chicken Satays

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)382.4107
Energy (kCal)3699.9112
Carbohydrates (g)21.4032
Total fats (g)223.4401
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl mix marinade ingredients (ginger - peanut oil) together. | 2. Cut the chicken into slices (1/2 inch wide) and then cut these into strips (1/2 inch wide). | 3. Thread the chicken on the (soaked) skewers. | 4. Place skewered chicken on a plate of marinating dish and pour marinade over. Let marinate for 30 minutes while preparing grill. | 5. Drain marinade into saucepan, bring to a boil and then simmer stirring for 15 minutes. | 6. Grill satays until cooked through. | 7. Serve with hot marinade and dipping sauce (see below). | 8. To make dipping sauce: Using a spice mill or with mortar and pestle work the garlic, sugar and chili to a paste. Stir in chopped lime (including the peel) and collected juices. Puree again. Stir in fish sauce and 1/2 cup of water to get righ consistency (may need more water). Set aside. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gingerroot 1 piece peeled grated - - - -
    garlic clove 3 crushed - - - -
    fish sauce 1/2 cup 9.45 0.9828 1.3662 0.0027
    tamarind paste 2 tablespoons - - - -
    coconut milk 1/2 cup 276.0 6.648 2.748 28.608
    peanut oil 2 tablespoons 238.68 0.0 0.0 27.0
    chicken breast 4 boneless 3120.7192 0.0 378.2965 167.8294
    12 -20 - - - -
    garlic clove 2 crushed - - - -
    red chile 1 seeded chopped - - - -
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    lime 1/2 seeded chopped - - - -
    fish sauce 1 1/2 1/2 9.45 0.9828 1.3662 0.0027

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



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