Nutrition balance score
Good
Glycemic Index
58
Moderate
Nutrition per serving
Calories3762.6 kcal (188%)
Total Fat153.4 g (219%)
Carbs362.1 g (139%)
Sugars6.6 g (7%)
Protein218.4 g (437%)
Sodium1580.3 mg (79%)
Fiber11.6 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
1. Place chicken with white parts of scallion and ginger and cover with cold water in a medium sized pot.
Step 2
2. Bring to a boil and then lower to simmer. Skim the top to clear out the scum and keep the broth clear.
Step 3
3. When the chicken releases clear juices after poking, it’s done. Remove the chicken and turn off heat.
Step 4
4. As chicken is cooking, sautée carrots and garlic for 1 minute, then add the rice, turmeric, kaffir like leaves and 2 cups of the chicken broth to a medium sized pot or rice cooker. Give it a nice stir to evenly distribute the color, then cook your rice.
Step 5
5. Once the chicken is cool enough to handle, tear off the meat and put the bones back into the broth, letting it simmer while the rice is cooking.
Step 6
6. Season the broth with salt and pepper to your taste.
Step 7
7. Serve the chicken and rice with a side of soy sauce or my favorite sauce below.
Step 8
Honey soy vinaigrette
Step 9
Equal parts soy sauce, vinegar and honey. Mix up and enjoy!
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