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Microwave Steamed Sour Chicken and Eggplant

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0208
Energy (kCal)169.058
Carbohydrates (g)11.8924
Total fats (g)13.604
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Take out the marinated chicken from the fridge about 20 minutes before starting to cook. | 2. Slice the eggplant along its length. Slice vertically with 1 cm width. Soak it in water with salt. | 3. Slice the chicken into bite-size pieces then spread and mix the cornstarch. | 4. Take out the seeds from the umeboshi then mash lightly. Mix it with sesame oil and sugar. | 5. Drain the eggplants then put it on a microwave-safe plate. Place the chicken on top then the umeboshi mixture. | 6. Wrap the bowl with a cling wrap or cover it with a lid. Microwave for 8 minutes using 600W. | 7. Mix then put in a serving plate. Garnish it with the shiso leaves then enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 pieces - - - -
    chicken 300 marinated - - - -
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    umeboshi 5 pieces pickled - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    sesame oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6
    shiso leaf 5 pieces sliced - - - -

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



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