Chili Chicken with Corn Cakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 566 cal. | (27 %) | ||
| Protein | 32.86 g | (34 %) | ||
| Fat | 24.94 g | (22 %) | ||
| Carbohydrates | 56.41 g | (38 %) | ||
| Sugar added | 25.15 g | (101 %) | ||
| Roughage | 3.87 g | (13 %) |
| Vitamin A | 169.99 mg | (21,249 %) | ||
| Vitamin D | 1.21 μg | (6 %) | ||
| Vitamin E | 3.97 mg | (33 %) | ||
| Vitamin B₁ | 0.25 mg | (25 %) | ||
| Vitamin B₂ | 0.41 mg | (37 %) | ||
| Niacin | 12.19 mg | (102 %) | ||
| Vitamin B₆ | 0.61 mg | (44 %) | ||
| Folate | 63.37 μg | (21 %) | ||
| Pantothenic acid | 1.79 mg | (30 %) | ||
| Biotin | 1.46 μg | (3 %) | ||
| Vitamin B₁₂ | 1.03 μg | (34 %) | ||
| Vitamin C | 72.19 mg | (76 %) | ||
| Potassium | 660.79 mg | (17 %) | ||
| Calcium | 37.49 mg | (4 %) | ||
| Magnesium | 58.74 mg | (20 %) | ||
| Iron | 2.37 mg | (16 %) | ||
| Iodine | 26.7 μg | (13 %) | ||
| Zinc | 2.47 mg | (31 %) | ||
| Saturated fatty acids | 7.75 g | |||
| Cholesterol | 248.77 mg |
Ingredients
- Ingredients
- 2 Chicken thigh (without skin)
- 1 pc red chili peppers
- 2 scallions
- 6 Tbsps apple cider vinegar
- 3 Tbsps jam sugar
- 100 grams Corn (canned)
- 1 egg
- 1 Tbsp Pastry flour
- 1 Apple (with red skin)
- 3 Tbsps lemon juice
- 1 Tbsp butter
- 1 Tbsp vegetable oil
- 1 Tbsp sugar
Preparation steps
Rinse chicken and pat dry. Cut chili pepper in half lengthwise, remove seeds and cut into thin strips. Rinse and trim scallions and cut into thin rings. Mix cider vinegar with 2 tablespoons of water, chili strips and onion rings and bring to a boil in a saucepan, stir in preserving sugar and remove from heat. Preheat oven to 200°C (approximately 400°F). Spread cooled chili jelly on the chicken thighs and cook in the oven for 45 minutes.
Separate eggs and mix yolks with corn kernels in a bowl. Add flour and season with salt and pepper. Beat egg whites until stiff and fold in gently. Let rest 10 minutes. Rinse apple, cut into quarters, remove core and cut into pieces. Add with lemon juice, 1 tablespoon sugar and 1/8 liter (approximately 4 1/4 ounces) water and boil in a pot for 15 minutes over low heat. Pour into a bowl through a fine sieve and puree.
Heat butter and oil, spoon corn mixture into the pan into 4 cakes. Fry on both sides for 7 minutes until golden brown and serve with chicken legs and apple sauce on plates.
