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Fried Chicken (Chinese Style)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)85.0521
Energy (kCal)8265.7607
Carbohydrates (g)24.4498
Total fats (g)886.3114
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine seasoning in a small bowl. | 2. Rub the cavity and outside of the chicken with seasoning. | 3. Heat oil in wok or deep fryer to 190 degrees celcius ( 375 degrees F). | 4. Drain the chicken and place in hot oil. Lower the flame to medium heat and fry the chicken, turning a few times until done (about 30 mins). Drain. cool and chop into bite sized pieces. Serve with sauce and garnish with chopped chives. | 5. For sauce: | 6. Boil water in small saucepan, add bouillon cube, oyster sauce and soy sauce. Boil for 2 minutes. Blend cornflour and water and add slowly, stirring constantly to thicken. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    roasting chicken 1 965.6022 0.408 77.4748 70.0855
    salt 1/2 teaspoon - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    chinese five spice powder 1 tablespoon - - - -
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    soy sauce 3 tablespoons 25.44 2.3664 3.9072 0.2736
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    oil 4 cups 7183.2 0.0 2.296 815.7360000000001
    chive 2 chopped 1.8 0.261 0.1962 0.0438
    water 1/2 cup 0.0 0.0 0.0 0.0
    chicken bouillon cube 1 - - - -
    oyster sauce 2 tablespoons 18.36 3.9312 0.486 0.09
    soy sauce 1 tablespoon 25.44 2.3664 3.9072 0.2736
    cornflour 1 tablespoon - - - -
    water 2 tablespoons 0.0 0.0 0.0 0.0

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



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