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Treatment

Clay Pot Chicken Rice

Clay Pot Chicken Rice

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

Instructions:

Vegetable Stock

  1. Wash and peel all the vegetables and cut into small cube size.
  2. Add 1 litre of cold water in a pot and add all the cut vegetables.
  3. Bring to a boil and simmer for 45 minutes. Strain the stock and set aside.

Claypot Chicken Rice

  1. Cut the chicken breast into cube size.
  2. Season chicken breast with black pepper and a 10ml of Canola oil.
  3. Heat up canola oil in a clay pot, saute garlic and onion till fragrant.
  4. Add rice, vegetable stock, chicken breast, mushroom, pandan leaves and lemongrass.
  5. Bring to boil over medium-high heat and then cover with a lid. Allow it to simmer on low heat for about 20 minutes.
  6. 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.
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
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  • Address: 81 Kim Keat Road Singapore 328836
  • Phone: 1800-KIDNEYS (5436397)
  • Email: contact_us@nkfs.org
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