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Ingredientes

Cost per serving $2.96 view details

Direcciones

  1. For chicken: Place chicken, water and salt in a 2-qt pan and bring to a boil. Reduce heat; cover and simmer till chicken is no longer pink when cut near the bone, 30 to 40 min. Lift out chicken and let cold; reserve broth for rice and sauces.
  2. For rice: Place a 2-qt pan over high heat till warm. Add in veg. oil, swirling to coat sides. Add in shallot, ginger and garlic; stir-fry till fragrant, about 30 seconds. Add in rice and cook, stirring, for 2 min. Add in 2 c. broth, then the sesame oil. Bring to a boil; cover, reduce heat, and simmer till rice is tender and liquid is absorbed, about 20 min.
  3. For ginger sauce: Place all ginger sauce ingredients except veg. oil in a blender and process. Heat oil in a small pan over medium heat. Add in puree and cook till slightly thickened, about 2 min.
  4. For chili sauce: Place all chili sauce ingredients except veg. oil in a blender and process till smooth. Heat oil in small pan over medium heat. Add in puree and cook till slightly thickened, about 2 min.
  5. To serve: Place rice in a wide, shallow serving bowl. Place chicken around rice. Serve with sauces.
  6. This recipe yields 2 to 4 servings.

Nutrition Facts

Amount Per Serving %DV
Serving Size 1206g
Recipe makes 2 servings
Calories 1350  
Calories from Fat 650 48%
Total Fat 73.08g 91%
Saturated Fat 11.81g 47%
Trans Fat 1.45g  
Cholesterol 151mg 50%
Sodium 3543mg 148%
Potassium 965mg 28%
Total Carbs 125.01g 33%
Dietary Fiber 4.0g 13%
Sugars 3.34g 2%
Protein 44.96g 72%
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