RecipeDB

Cooking in progress....

Low-Fat Japanese Chicken-Scallion Rice Bowl

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)98.5333
Energy (kCal)2949.064
Carbohydrates (g)561.3592
Total fats (g)36.0482
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare rice according to the package directions. | 2. Pour broth into a heavy medium saucepan, along with the sugar, soy sauce and mirin. (an equal portion of sherry or white wine and a pinch of sugar may be substituted) Bring to a boil; reduce heat to medium-low. | 3. Stir egg whites and whole egg in small bowl until just mixed. Add chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Sprinkle scallions on top. When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. (the chicken will be cooked by now) Divide the rice among 4 deep soup bowls and top with chicken mixture. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brown rice 1 1/2 cups 1018.425 211.5938 20.9235 8.88
    chicken broth 1 cup reduced sodium - - - -
    sugar 1 1/2 1/2 1208.97 302.394 0.0 0.0
    soy sauce 2 tablespoons reduced sodium 16.96 1.5776 2.6048 0.1824
    mirin 1 tablespoon - - - -
    egg white 2 34.32 0.4818 7.194 0.1122
    egg 1 71.5 0.36 6.28 4.755
    chicken breast 8 ounces boneless skinless cut 390.089 0.0 47.287 20.9786
    scallion 6 trimmed sliced 192.0 44.04 10.98 1.14

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



    Similar Recipes by Processes Similar Recipes by Category Composition