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Description
Using homemade chicken stock as a soup as well as to cook your rice and veggies ties together this light and flavorful meal that is a true Singapore staple.
Ingredients
US|METRIC
4 SERVINGS
- 3 lb. whole chicken (cut into 4 pieces, see note)
- 2 Tbsp. rice wine
- 3 Tbsp. soy sauce (divided)
- kosher salt
- 1/8 tsp. ground white pepper
- 3 inches ginger (knob, peeled and sliced)
- 3 scallions (roughly chopped)
- 2 pandan leaves (tied into knots,, optional, see note)
- 1 Tbsp. sesame oil
- 2 cups long grain rice (rinsed)
- 3 Tbsp. vegetable oil
- 4 medium shallots (peeled, sliced into thin rings, about 1 cup)
- 1 lb. baby bok choy (washed, trimmed, halved vertically)
- chili sauce (to serve on the side)
- kecap manis (to serve on the side, see note)
- 1 cucumber (sliced)
- 1 bunch cilantro (stems and leaves chopped, to serve on the side)
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NutritionView More
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890Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories890Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat4.5g23% |
| Trans Fat0g |
| Cholesterol220mg73% |
| Sodium1240mg52% |
| Potassium1410mg40% |
| Protein79g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate82g27% |
| Dietary Fiber4g16% |
| Sugars3g |
| Vitamin A120% |
| Vitamin C100% |
| Calcium20% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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