singaporean

Hainanese Chicken Rice Bowl

This stir-fried dish pairs jasmine rice with chicken breast, chicken stock and rice vinegar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Heart friendly High protein

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

56 g Protein

80 g Carbohydrates

13 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

85g jasmine rice (dry) 310 kcal
200g chicken breast 212 kcal
220g chicken stock 13 kcal
8g sesame oil 71 kcal
15g ginger, minced 12 kcal
10g garlic, minced 15 kcal
12g soy sauce 8 kcal
8g rice vinegar 1 kcal
120g cucumber, sliced 18 kcal
2g salt 0 kcal

Cooking instructions

sesame oilgingergarlic
Rinse rice. In a small pot, heat sesame oil and stir-fry half the minced ginger and garlic for 30 seconds.
chicken stock
Add rice and stir to coat. Add chicken stock, bring to a boil, then cover and cook on low 12 minutes. Rest 10 minutes off heat.
chicken breast
Poach chicken breast gently in simmering water until cooked through (about 10-12 minutes). Rest, then slice.
gingersoy saucerice vinegar
Mix remaining ginger with soy sauce and rice vinegar to make a simple dipping sauce.
cucumber
Slice cucumber. Fluff rice and bowl it with chicken and cucumber.
soy sauce
Serve with dipping sauce spooned over or on the side.