Thai green chicken
v1CurrentFinished Product
Yield
~60 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
packaging and bank fee | 60 | each | ¥3,600 | — | |
tapioca starch | 150 | g | ¥90 | — | |
eggs | 1 | each | ¥56 | — | |
Bell Pepper | 4 | each | ¥880 | — | |
green curry paste | 225 | g | ¥450 | — | |
chicken breast | 5 | kg | ¥3,500 | — | |
chicken leg | 2 | kg | ¥1,800 | — | |
brown sugar | 130 | g | ¥39 | — | |
basil fresh, put it an at end | 100 | g | ¥0 | — | |
kaffir lime leaves | 3 | g | ¥0 | — | |
| Total batch cost | ¥10,415 | ||||
| Cost per unit | ¥174 | ||||
| Suggested retail (30% food cost) | ¥579 | ||||