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Japanese Method - Chicken Stew

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.058
Energy (kCal)357.68
Carbohydrates (g)50.8412
Total fats (g)6.2732
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. brown chicken thighs and drain fat. | 2. warm up a cup of the water or broth and melt the roux. | 3. add chicken and roux to crock pot with all remaining ingredients. | 4. set on low for 8 hours. | 5. OR. | 6. simmer on low heat until vegetables are tender. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    kokumaro stew cream roux mix 1 package - - - -
    chicken thigh 6 boneless skinless cut boneless - - - -
    carrot 3 cubed 157.44 36.7872 3.5712 0.9216
    onion 1 minced 44.0 10.274000000000001 1.21 0.11
    yukon gold potato 12 cubed - - - -
    ginger 1 minced - - - -
    garlic clove 3 minced - - - -
    celery rib 3 chopped - - - -
    water 1 cup 0.0 0.0 0.0 0.0
    chicken broth 2 cups 156.24 3.78 22.2768 5.2416

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



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