RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.519
Energy (kCal)	77.273
Carbohydrates (g)	1.8308
Total fats (g)	4.83
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0275
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2326
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	0.4130
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4171
Proline (g)	0.2885
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1905
Adjusted Protein (g)	0.0000
Cystine (g)	0.1392
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.4627
Copper, Cu (mg)	0.0666
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6724
Total lipid (fat) (g)	4.8300
Vitamin K (phylloquinone) (g)	3.9151
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0215
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.1160
Folate, total (g)	23.8910
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	282.5810
Energy (kcal)	77.2730
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1023
Fatty acids, total saturated 14:1 (g)	0.0039
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1922
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1997
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0495
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	261.9420
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4416
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)	9.9330
Fatty acids, total saturated 16:0 (g)	1.1278
Carbohydrate, by difference (g)	1.8308
Vitamin D (IU)	41.0000
Fructose (g)	0.0053
Fluoride, F (g)	1.3366
Aspartic acid (g)	0.6970
Tyrosine (g)	0.2606
Potassium, K (mg)	99.5670
Fatty acids, total saturated 12:0 (g)	0.0021
Vitamin A, RAE (g)	80.6210
Serine (g)	0.4949
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3503
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.0172
Histidine (g)	0.1582
Isoleucine (g)	0.3439
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.0638
Water (g)	38.3616
Fatty acids, total saturated 8:0 (g)	0.0043
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	7.1300
Sodium, Na (mg)	71.4600
Iron, Fe (mg)	1.0983
Energy (kJ)	323.6500
Ash (g)	0.6333
Caffeine (mg)	0.0000
Glycine (g)	0.2261
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7935
Fatty acids, total polyunsaturated (g)	0.9785
Vitamin E (alpha-tocopherol) (mg)	0.5489
Sucrose (g)	0.0005
Vitamin B-6 (mg)	0.0917
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.4616
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0150
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	0.7987
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0225
Folate, food (g)	23.8910
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	1.8460
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	147.1599
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	1.5950
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	38.1890
Fatty acids, total saturated 10:0 (g)	0.0038
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3817
Glutamic acid (g)	0.8690
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.2760
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.5663
Folate, DFE (g)	23.8910
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	0.5819
Tryptophan (g)	0.0848
Threonine (g)	0.2836
Fatty acids, total polyunsaturated 18:1 c (g)	1.7089
Manganese, Mn (mg)	0.3073
Protein (g)	6.5190
Cryptoxanthin, beta (g)	5.0750
Fatty acids, total saturated 18:1 undifferentiated (g)	1.7204
Betaine (mg)	0.3547
Phosphorus, P (mg)	102.6340
Tocopherol, gamma (mg)	0.4009

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Indian Subcontinent >> Indian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place the small chicken pcs. | 2. in a bowl. | 3. Beat the egg in a bowl using an electric beater. | 4. Add this beaten egg, plain flour and salt to the chicken pcs. | 5. Mix well. | 6. Keep aside for 30 minutes. | 7. Heat oil in a frying pan for deep frying the chicken pcs. | 8. Gently put the chicken pcs. | 9. in the pan and deep fry them on low flame. | 10. Ensure that the chicken remains soft. | 11. For this, it is necessary that you don't over-fry it. | 12. Remove the chicken pcs. | 13. from the oil, drain on clean paper towels and keep aside. | 14. Fry the ginger and green chillies in hot oil. | 15. Add the fried chicken pcs. | 16. to it. | 17. Sprinkle ajinomoto over this. | 18. Add soya sauce, pepper powder and garam masala powder. | 19. Mix well and allow it to remain on low flame for 5 minutes. | 20. For colour and spice, add 1/2 tsp. | 21. of green chilli powder. | 22. Serve hot with sauce or with rotis{Indian flatbreads}. | 23. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		washed cut	-	-	-	-
soya sauce	4	teaspoons		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
plain flour	4 -5	teaspoons		-	-	-	-
ginger	1	inch	washed peeled chopped	-	-	-	-
green chilies	3 -4		washed cut	0.0	0.0	0.0	0.0
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
salt				-	-	-	-
oil				-	-	-	-
ajinomoto	1	pinch		-	-	-	-
garam masala powder	1	teaspoon		-	-	-	-

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

Cooking in progress....

Chinese Chicken With an Indian Touch