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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oven to 180gC. Wash the chicken pieces, pat dry with paper towels and cut into 4cm chunks, discarding any fat in the process. | 2. Mix the cornflour with enough cold water to make a thin paste and toss the chicken pieces through it. | 3. Heat the oil in a casserole or heavy-bottomed pot and cook the chicken with the white part of the chopped spring onions and the ginger, stirring continually, until the chicken is lightly browned. | 4. Add the three sauces and stock and stir to incorporate all the browned bits stuck to the bottom. Cover and place in the oven. | 5. Cook for 30 minutes, pat the zucchini dry, add to the casserole and stir through, then cook for a further 10 minutes, or until the chicken is very tender. | 6. It is unlikely to need seasoning, but check before serving on plain boiled rice, garnished with the chopped spring onion tops. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	8 -10		boneless skinless	0.0	0.0	0.0	0.0
cornflour	1	tablespoon		-	-	-	-
spring onion	3		sliced	-	-	-	-
ginger	4		peeled chopped	6.4	1.4216	0.1456	0.06
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
cooking wine	3	tablespoons		22.05	2.7783	0.2205	0.0
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
dark soy sauce	1	tablespoon		-	-	-	-
hoisin sauce	1	tablespoon		35.2	7.0528	0.5296	0.5424
liquid chicken stock	100	ml		-	-	-	-
zucchini	2		washed sliced salted	4.62	0.6842	0.5962	0.08800000000000001

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