malaysian

Claypot Chicken Rice with Mushrooms and Ginger

This stir-fried dish pairs jasmine rice, uncooked with chicken thigh, boneless, bite size pieces, shiitake mushrooms, sliced and ginger, julienned. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

42 g Protein

80 g Carbohydrates

17 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

83g jasmine rice, uncooked 303 kcal
157g chicken thigh, boneless, bite size pieces 190 kcal
74g shiitake mushrooms, sliced 16 kcal
11g ginger, julienned 9 kcal
6g garlic, minced 9 kcal
17g light soy sauce 12 kcal
14g oyster sauce 10 kcal
9g sesame oil 80 kcal
18g scallions, sliced 6 kcal
4g sugar 15 kcal
175g water 0 kcal

Cooking instructions

jasmine rice
Rinse rice and soak 10 minutes if time allows; drain.
gingergarlicsesame oil
In a small pot (or claypot), heat sesame oil. Saute ginger and garlic for 30 seconds.
chicken thighshiitake mushrooms
Add chicken and mushrooms; stir-fry 2 minutes to coat and lightly brown.
jasmine ricelight soy sauceoyster saucesugarwater
Add rice, soy sauce, oyster sauce, sugar, and water. Stir once, bring to a boil, then cover.
scallions
Cook on low heat 12 to 14 minutes. Rest 5 minutes off heat, then top with scallions and serve.