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Tinolang Manok (Chicken Ginger With Green Papaya)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)280.8115
Energy (kCal)3302.0804
Carbohydrates (g)50.3245
Total fats (g)212.6948
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a saucepan, heat oil over medium heat. Saute ginger, garlic and onion for 2 minutes. Add chicken and saute until chicken colors slightly, about 10 minutes. Season with patis and salt. Add water and papaya; bring to a boil. | 2. Lower heat andsimmer 30 minutes or until chicken and papaya are tender (unripe papaya has papain which helps tenderize meat and aids in digestion). Add pepper leaves; taste and correct seasoning. Cover and remove from heat. Let stand for 5 minutes to allow pepper leaves to cook from soup's heat. | 3. Zucchini or chayote may be used instead of green papaya. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    roasting chicken 3 cut 2896.8066 1.224 232.4245 210.2565
    cooking oil 2 tablespoons - - - -
    ginger 2 tablespoons grated 34.84 7.4485 0.9339 0.441
    garlic clove 3 crushed 201.7338 0.0 44.8801 1.1333
    onion 1 sliced 44.0 10.274000000000001 1.21 0.11
    patis 2 tablespoons 201.7338 0.0 44.8801 1.1333
    salt 1 teaspoon - - - -
    water 5 cups 0.0 0.0 0.0 0.0
    papaya 2 cups cut 124.7 31.378 1.3630000000000002 0.754
    pepper leaf 1/2 lb 201.7338 0.0 44.8801 1.1333

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



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