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Clay Pot Chicken Rice
Clay Pot Chicken Rice
- Yield: 2 servings
- Protein: 3 portions per serving
Instructions:
| Ingredient | Amount |
|---|---|
Clay Pot Chicken Rice | |
Chicken breast, boneless and skinless | 200g |
Black Pepper | 10g |
Button mushroom | 75g |
Onion, chopped | 30g |
Pandan Leaves | 2 pieces |
Lemongrass | 20g |
Vegetable Stock | 500ml |
Jasmine rice, raw | 150g |
Canola oil | 40ml/ 2.5 tablespoons |
Coriander Leaves, chopped | 4g / 1 stalk |
Spring Onion, chopped | 4g / 1 stalk |
Vegetable stock | |
Carrot | 200g |
Celery | 150g |
Onion | 150g |
Water | 1litre |
Vegetable Stock
- Wash and peel all the vegetables and cut into small cube size.
- Add 1 litre of cold water in a pot and add all the cut vegetables.
- Bring to a boil and simmer for 45 minutes. Strain the stock and set aside.
Claypot Chicken Rice
- Cut the chicken breast into cube size.
- Season chicken breast with black pepper and a 10ml of Canola oil.
- Heat up canola oil in a clay pot, saute garlic and onion till fragrant.
- Add rice, vegetable stock, chicken breast, mushroom, pandan leaves and lemongrass.
- Bring to boil over medium-high heat and then cover with a lid. Allow it to simmer on low heat for about 20 minutes.
- Garnish with spring onion and coriander leaves.
Healthy Tips
- You can increase your protein intake by adding in egg or meat.
- This recipe uses homemade vegetable stock instead of commercial stock that help to cut down your sodium intake.
- Nutrition content per serving: (Energy: 626 kcal)
Carbohydrate:
73g
Sodium:
212mg
Protein:
31g
Potassium:
772mg
Total fat:
22g
Phosphate:
439mg
Recipe courtesy of ITE College West Student, Lim Kai Ling & Ong Cai Ting
