malaysian

Porridge with Ginger Chicken and Fried Shallots

Name: Porridge with Ginger Chicken and Fried Shallots
Yield: 1 serving
Cuisine: malaysian
Ingredients: 80 g jasmine rice, uncooked; 750 g water; 200 g chicken breast, thinly sliced; 12 g fresh ginger, thinly sliced; 12 g soy sauce; 1 g white pepper; 25 g scallions, sliced; 12 g fried shallots; 8 g sesame oil; 1 g salt

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

Breakfast Lunch

Easy

Balanced High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

54 g Protein

71 g Carbohydrates

14 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

80g jasmine rice, uncooked 292 kcal
750g water 0 kcal
200g chicken breast, thinly sliced 212 kcal
12g fresh ginger, thinly sliced 10 kcal
12g soy sauce 8 kcal
1g white pepper 3 kcal
25g scallions, sliced 9 kcal
12g fried shallots 9 kcal
8g sesame oil 71 kcal
1g salt 0 kcal

Cooking instructions

jasmine ricewater
Rinse rice. Add rice and water to a pot and bring to a boil, stirring once to prevent sticking.
Reduce heat to low and simmer 25 to 30 minutes, stirring occasionally, until thick and creamy.
chicken breastfresh ginger
Add sliced ginger and chicken and simmer 8 to 10 minutes until the chicken is cooked through.
soy saucewhite peppersalt
Season with soy sauce and white pepper. Taste and adjust salt if needed.
scallionsfried shallotssesame oil
Serve hot topped with scallions, fried shallots, and sesame oil.