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Oriental Roasted Stuffed Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)80.0
Energy (kCal)2304.0
Carbohydrates (g)537.6
Total fats (g)3.2
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the mushroom slices in water till they soften. | 2. Keep the soaking liquid aside. | 3. Loosen skin of chicken. | 4. Rub the marinade under the skin, in the cavity and over the skin. | 5. Do keep a little bit of marinade aside for the gravy. | 6. Tuck the sliced mushrooms under the skin of the chicken. | 7. Heat oven to 200°C (fan assisted). | 8. Roast chicken in a large roasting tin, loosely covered with foil for 30 minutes. | 9. Turn heat down to 150°C, add shallots and garlic, and roast uncovered for 20 minutes. | 10. Pierce with a skewer, if the juice runs clear, the chicken is ready. | 11. TO MAKE THE GRAVY: Pour out excess oil from the roasting tin, add a cup or so of mushroom water, and leftover marinade to the pan. | 12. Heat through on top of the stove. | 13. Taste to adjust seasoning. | 14. Place the chicken on a pretty plate, and garnish with the baby pak choy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 - - - -
    chinese mushroom 2 cups ready-sliced - - - -
    baby bok choy 2 bunches boiled - - - -
    shallot 20 peeled 2304.0 537.6 80.0 3.2
    garlic clove 20 peeled - - - -
    red wine 1/2 cup - - - -
    soya sauce 2 teaspoons - - - -
    honey 3 tablespoons - - - -
    salt 1 teaspoon - - - -

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



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