Singapore-Inspired Chicken & Aromatic Rice
with sesame cucumber salad & garlicky spinach0.0(0)
Calories
:Ā
652 kcalProtein
:Ā
33.7g proteinDifficulty
:Ā
EasyCalorie Smart
High Protein
Allergens:
- Soja
- Gluten
- Tarwe
- Sesamzaad
- Walnoten
- Hazelnoten
- Noten
- Macadamianoten
- Cashewnoten
- Paranoten
- Pecannoten
- Amandelnoten
- Pinda's
- Pistachenoten
- May contain traces of allergens
This recipe is inspired by Hainanese chicken rice, a popular Singaporean dish of poached chicken and fragrant rice, usually accompanied by a cucumber garnish or side dish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Chicken thigh
75 g
Jasmine rice
2.5 teaspoon
Fresh ginger
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
50 g
Spinach
Ā½ piece
Cucumber
5 g
Sesame seeds
(Contains: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten, May contain traces of allergens, Sesamzaad)
Ā½ piece
Fresh lemongrass
1 piece
Garlic
Not included in your delivery
200 milliliters
Low sodium chicken stock
Ā½ tablespoon
[Plant-based] butter
Ā½ tablespoon
Sunflower oil
Ā½ tablespoon
[Reduced salt] soy sauce
Ā½ tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2727 kJ
Calories652 kcal
Fat25.9 g
Saturated Fat8.3 g
Carbohydrate78.6 g
Sugar7.4 g
Dietary Fiber3.7 g
Protein33.7 g
Salt2.4 g
Potassium648.3 mg
Calcium88.2 mg
Iron3.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
ā¢Lidded saucepan
ā¢Tall-Sided Pan
Cooking Steps
1
- Prepare the stock.
- Crush or mince the garlic. Bruise or pierce the lemongrass in three places.
- Thinly slice two thirds of the ginger, then mince or finely grate the rest.
- Melt a knob of butter in a saucepan over medium-high heat. Fry the sliced ginger with the lemongrass, the rice and half of the garlic for 1 minute.
2
- Add the chicken and the stock, then bring to the boil.
- Lower the heat and allow to simmer for 15 - 17 minutes, covered.
- Thinly slice the cucumber and transfer to a salad bowl.
- Add the sesame seeds, the soy sauce, the white wine vinegar and the minced ginger. Season to taste with salt and pepper, then toss well to combine.
3
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- Gradually add the spinach, tearing it directly into the pan.
- Add the rest of the garlic and fry for 30 - 60 seconds.
4
- Remove the sliced ginger from the rice and discard, then serve everything on deep plates.
- Serve the spinach and the cucumber salad alongside.
- Drizzle with the East Asian-style sauce to finish.
