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Fried Chicken With Seaweed (Nori)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)35904.3379
Energy (kCal)163435.1527
Carbohydrates (g)40.3635
Total fats (g)1124.75
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut off the nerves of the chicken. Cut the chicken in cubes, into pieces of the same size. Put the chicken pieces in a bowl. | 2. Mix the soy sauce, mirin and the piece of ginger in a jar, spread this mix over the chicken; make sure the chicken cubes are well covered with the marinade. Let it stand for 15 minutes, and slip of the excess of marinade. | 3. Mix the nori with the cornstarch, and with your fingertips, coat lightly each chicken cube with the mix. Heat the oil in a heavy skillet at medium heat. Fry 6 or 7 chicken pieces at the same time until they are golden, turning them from time to time. Put the chicken pieces on absorbent paper. | 4. Serve with cooked steamed rice, pickled ginger (gari) and cucumber slices. | 5. Decorate with more nori laminates, if you like. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast fillet 400 161387.0327 0.0 35904.0814 906.6687
    japanese soy sauce 1/4 cup 161387.0327 0.0 35904.0814 906.6687
    mirin 1/4 cup 161387.0327 0.0 35904.0814 906.6687
    ginger 4 shredded 6.4 1.4216 0.1456 0.06
    nori 1 laminates cut 161387.0327 0.0 35904.0814 906.6687
    cornstarch 1/3 cup 162.56 38.9419 0.1109 0.0213
    vegetable oil 1 cup 1879.16 0.0 0.0 218.0
    ginger slices pickled 6.4 1.4216 0.1456 0.06
    cucumber - - - -

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



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