chinese

Hainanese Wenchang Style Chicken Rice Bowl with Cucumber and Ginger Dip

This simmered dish pairs cooked jasmine rice with cooked chicken thigh, sliced, cucumber, thinly sliced and ginger, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

39 g Protein

69 g Carbohydrates

23 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

215g cooked jasmine rice 280 kcal
153g cooked chicken thigh, sliced 185 kcal
144g cucumber, thinly sliced 22 kcal
11g ginger, grated 9 kcal
11g neutral oil 97 kcal
14g soy sauce 10 kcal
5g toasted sesame oil 44 kcal
11g rice vinegar 2 kcal
2g salt 0 kcal

Cooking instructions

ginger
Rinse rice. In a small pot, heat oil over medium heat and briefly saute ginger until fragrant, 30 seconds.
salt
Add rice and salt; stir 30 seconds. Add water, bring to a boil, then cover and simmer on low 12 minutes. Rest 5 minutes off heat.
cooked chicken thighsoy saucetoasted sesame oil
Slice chicken and toss with soy sauce and sesame oil. Warm gently in a pan with 2 tbsp water until hot (do not brown).
gingersoy saucerice vinegarsalt
Mix dipping sauce by combining grated ginger, rice vinegar, and a pinch of salt.
cooked chicken thighcucumber
Fluff rice and bowl it. Add cucumber on the side, then top with warm chicken and any pan juices.
ginger
Serve with the ginger dip spooned over as desired.