Photo: K8
Estimated Nutrition (whole recipe, rough)
442
Calories
37g
Protein
19g
Fat
33g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tablespoon corn oil or peanut oil
- 1/8 teaspoon ground turmeric
- 2 tablespoons onion, thinly sliced
- 1/2 teaspoon ginger, chopped
- 1 clove garlic, sliced
- 1/2 teaspoon dried hot red chili flakes
- 1 stalk lemongrass, cut into 4-inch pieces and lightly pounded
- 1 Cornish game hen, including giblets, cut into 8 pieces
- 1 tablespoon fish sauce
- 1/2 teaspoon salt
- 1 cup chicken broth
- =
Directions
1
Heat oil in a wok or frying pan. Add turmeric, onion, ginger, garlic and chili flakes. Stir-fry over moderate heat for 1-2 minutes. Add lemon grass. Stir-fry for another minute. Add hen and fry for 5 minutes. Stir constantly. Add fish sauce, salt and broth. Bring to a boil. Cover the pan and cook over low heat for 30 minutes. Sauce will thicken. Serves 4 people.
Recipe sourced from
fandom