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Nutrition Facts

Serving Size 1 (3123g)

Recipe makes 1 servings

The following items or measurements
are not included below:

5 slices ginger

pandan leaves

1 parsley

Calories 1769
Calories from Fat 360 (20%)
Amount Per Serving %DV
Total Fat 40.1g 61%
Saturated Fat 8.7g 43%
Monounsaturated Fat 19.8g
Polyunsaturated Fat 8.8g
Trans Fat 0.2g
Cholesterol 128mg 42%
Sodium 1130mg 47%
Potassium 3144mg 89%
Total Carbohydrate 284.4g 94%
Dietary Fiber 16.8g 67%
Sugars 32.1g
Protein 75.8g 151%
Vitamin A 2092mcg 41%
Vitamin B6 4.8mg 240%
Vitamin B12 0.8mcg 13%
Vitamin C 230mg 384%
Vitamin E 5mcg 17%
Calcium 600mg 60%
Iron 17mg 95%

detailed view...

how is this calculated?

Chicken Rice With Soup Recipe #365744

:DDDD
by Chef #1216218

50 min | 10 min prep

SERVES 1 , 1 plate

For the Sauce

For the Garnishing

  1. Chicken and soup :.
  2. • Place the chicken into a pot , and add water until the chicken is covered .
  3. • Remove the chicken , add 3 slices of ginger , 1 teaspoon of salt ,1 teaspoon of pepper , 1 sliced onion and garlic in the water and wait for the water to boil for 5 minutes .
  4. • Then , add the chicken in the pot , and heat it over high heat for 15 minutes and then , low heat for 15 minutes .
  5. • Remove the chicken and place it in a pot of cold water for 10 minutes . ( This is to make the chicken meat juicy and tender . ) ( Keep the stock from the pot which the chicken was heated in . ) ( Pour in a bowl as soup ).
  6. • After removing the chicken from the pot , slice it .
  7. Rice :.
  8. • Grind the remaining 3 onions , garlics and slices of ginger till theres no solids . ( Keep abit of extra paste for the chilli later . ).
  9. • Add the paste into a saucepan and add olive oil in it .
  10. • Wash the rice , and add the paste and stock to the rice and stir thoroughly .
  11. • Add the pandan leaf , and cook the rice .
  12. Chilli :.
  13. • Grind the chilli after removing its seed , with the excess onion garlic and ginger paste and the chicken stock .
  14. Sauce :.
  15. • Stir the oyster sauce , sesame oil , 1 teaspoon salt and the remaining chicken stock together .
  16. Garnishing and Serving :.
  17. • Put the rice on a plate , place the chicken on top of the rice , and pour the sauce over the chicken meat .
  18. • Put parsley leaves on top of the soup .
  19. • Put sliced cucumber and the cherry tomatoes at the side of the rice .
  20. • Lastly , serve it with a saucer of chilli .

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