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cambodian

Chicken Porridge With Ginger And Fried Shallots

This simmered dish pairs chicken breast, thinly sliced with fresh ginger, julienned, shallots, thinly sliced and jasmine rice, uncooked. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Easy
Balanced High satiety Heart friendly Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

47 g Protein
63 g Carbohydrates
24 g Fat
3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 62g jasmine rice, uncooked 226 kcal
  • 737g water 0 kcal
  • 170g chicken breast, thinly sliced 180 kcal
  • 14g fresh ginger, julienned 11 kcal
  • 14g fish sauce 5 kcal
  • 40g shallots, thinly sliced 29 kcal
  • 20g vegetable oil 177 kcal
  • 28g scallions, sliced 10 kcal
  • 1g ground black pepper 3 kcal
  • 11g lime juice 3 kcal

Cooking instructions

  1. jasmine ricewaterfresh ginger
    Rinse rice briefly. In a saucepan, combine rice, water, and ginger; bring to a boil.
  2. Lower heat and simmer 25-30 minutes, stirring often, until thick and porridge-like.
  3. chicken breastfish sauce
    Add chicken and fish sauce; simmer 6-8 minutes until chicken is cooked through.
  4. shallotsvegetable oil
    Meanwhile, heat oil in a small skillet and fry shallots until golden; drain on paper towel.
  5. shallotsscallionsground black pepperlime juice
    Ladle porridge into a bowl, top with fried shallots and scallions, and finish with black pepper and lime juice.

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