| 1 1/2 c. Long grain white rice |
1/3 cup |
$4.19 per 80 ounces
|
$0.13 |
| 8 ounce Boneless chicken thighs with skin removed |
2 oz |
$2.69 per pound
|
$0.34 |
| 1 Tbsp. Light soy sauce |
3/4 teaspoon |
$2.59 per 10 fluid ounces
|
$0.03 |
| 2 tsp Dark soy sauce |
1/2 teaspoon |
$2.59 per 10 fluid ounces
|
$0.02 |
| 2 tsp Rice wine or possibly dry sherry |
1/2 teaspoon |
$0.20 per fluid ounce
|
$0.02 |
| 1 tsp Salt |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 2 tsp Sesame oil |
1/2 teaspoon |
$4.99 per 7 1/3 fluid ounces
|
$0.06 |
| 1 tsp Cornstarch |
1/4 teaspoon |
$2.89 per 16 ounces
|
$0.00 |
| 1 1/2 Tbsp. Peanut oil |
1 1/8 teaspoons |
$4.39 per 24 fluid ounces
|
$0.03 |
| 2 tsp Chopped peeled fresh ginger |
1/2 teaspoon |
$2.99 per pound
|
$0.01 |
| 1 Tbsp. Dark soy sauce |
3/4 teaspoon |
$2.59 per 10 fluid ounces
|
$0.03 |
| 2 Tbsp. Finely minced scallions |
1 1/2 teaspoons |
$1.09 per cup
|
$0.03 |
| Total per Serving |
$0.71 |
| Total Recipe |
$2.85 |
Suggestions?