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Chicken and Vegetables With Wasabi Dipping Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.5364
Energy (kCal)2554.73
Carbohydrates (g)306.3574
Total fats (g)133.757
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice chicken diagonally into bite-size pieces and coat with cornstarch. | 2. Blanch quickly in boiling water; when they start turning white, drain on paper towels. | 3. Separate mushroom bunch into bite-size pieces. Boil komatsuna in salted water until tender, and drain in colander. | 4. Put all sauce ingredients except wasabi in a saucepan and boil. Add chicken; when mixture is heated through add mushrooms and komatsuna, and cook until mushrooms are soft (avoid overcooking). | 5. Serve with wasabi for dipping. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken thigh 2/3 lb boneless 1328.8 2.3858 28.9316 133.5746
    cornstarch - - - -
    shimeji mushroom 1 bunch - - - -
    komatsuna green 1/2 bunch - - - -
    kelp fish stock 7/8 cup flavored - - - -
    mirin 4 tablespoons - - - -
    sugar 1 1/2 1/2 1208.97 302.394 0.0 0.0
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    soy sauce 3 tablespoons 16.96 1.5776 2.6048 0.1824
    wasabi - - - -

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



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