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Clay Pot Chicken

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.288
Energy (kCal)76.9435
Carbohydrates (g)3.91
Total fats (g)4.8911
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a non-metal bowl, combine the ingredients for the marinade, mix well, and marinate the pieces of chicken for at least half a day, turning frequently. | 2. When ready to cook, presoak pot, top and bottom, in water for 15 minutes. | 3. Add the chicken and the marinade to the pot. | 4. Place covered pot in a cold oven. | 5. Set temperature to 450 degrees F. | 6. Cook 45 minutes. | 7. Ten minutes before end of cooking time, remove the pot and pour off the liquid into a saucepan. | 8. Return the pot to the oven, uncovered, for the final 10 minutes of cooking. | 9. Meanwhile, bring the liquid in saucepan to a boil and thicken with cornstarch. | 10. Serve with rice, liberally drenched with the sauce. | 11. For an optional Chinese touch, sprinkle the chicken with almonds and sesame seeds. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 1/2 cut - - - -
    cornstarch - - - -
    sesame oil 1 teaspoon 39.78 0.0 0.0 4.5
    sherry 1 tablespoon - - - -
    chinese five spice powder 1/4 teaspoon - - - -
    white pepper 1/4 teaspoon 1.776 0.4117 0.0624 0.0127
    garlic clove 1 pressed - - - -
    soy sauce 1/4 cup 33.7875 3.1429 5.1892 0.3634
    gingerroot 1 teaspoon grated 1.6 0.3554 0.0364 0.015

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



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