Makes about 2 servings
Per serving contains:
- Calories – 423.15 cals
- Carbohydrate – 29.65 g
- Fat – 23.15 g
- Protein – 24.05 g
- Cholesterol – 87.4 mg
- Sodium- 427 mg
Ingredients
- Canola oil 1 tsp
- Small onion x 2
- Ginger 1 tsp
- Boneless chicken thigh (52 g) x 2
- Rice 1 cup
- EOC 75 g x 1
- Bokchoy 1 cup/ approx. 75 g
- Dark soy sauce 2 tsp
- Red chili 1 tsp
Steps
- Prepare small onions, ginger, chilli and cut open chicken
- Stir-fry onions and garlic in rice cooker with some oil
- Take out ½ from step 2 for sauce
- Add rice, Essence of Chicken, 250 ml of water and chicken into rice cooker
- Cook on low heat
- Add bokchoy near end of cooking
- Mix dark soy sauce, chili and onion ginger stir-fry together
- Plate and serve
做大约 2 份
每份含量:
- 卡路里 – 423.15 cals
- 碳水化物 – 29.65 g
- 脂肪 – 23.15 g
- 蛋白质 – 24.05 g
- 胆固醇 – 87.4 mg
- 钠 – 427 mg
原料
- 菜籽油 1 茶匙
- 小洋葱 x 2
- 姜 1 茶匙
- 去骨鸡腿 （52 克） x 2
- 米饭 1 杯
- 鸡精 75 克 x 1
- 白菜 1 杯/约 75 毫克
- 老抽 2 茶勺
- 辣椒 1 茶匙
步骤
- 小葱、姜、辣椒和鸡肉切开备用
- 电饭锅放入少许油爆香葱姜蒜
- 从步骤 2 中取出 ½ 做酱汁
- 将大米、鸡精、250毫升水和鸡肉放入电饭锅中
- 小火煮
- 快出锅时加入白菜
- 将老抽、辣椒和葱姜混合一起翻炒
- 装盘上桌
