Leftovers are good in salads, risotto, stir fries and noodle soup dishes.
1 For stock, combine ingredients and 5 litres of cold water in a 10-litre stockpot and bring to the boil. Reduce heat and simmer for 15 minutes.
2 Rinse chicken under cold water, pat dry with paper towel and trim away excess fat. Gently place the chicken breast-side down into stock and submerge, Gently simmer on the lowest heat for 45 minutes, ensuring stock doesn't return to the boil. Turn up the heat until just before boiling point and then turn off the heat, put on a lid and let stand for 45 minutes.
3 Using tongs, carefully remove chicken from stock and place on a tray placed over a baking dish to drain.
4 For the dressing, combine all ingredients in a heat-proof pyrex jug. Microwave for 30 seconds so that the sugar dissolves.
5 Using a sharp knife, cut chicken into large pieces. Lots of liquid will come of the chicken so try to do it over the sink. Arrange chicken on a platter. Serve dressing separately. Serve chilli garlic paste separately.
6 Put rice in rice cooker. Fill half way with the chicken stock. Add water to fill almost completely. Taste to make sure the liquid isn't too weak or too salty and add either stock or water to taste.
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Serving Size: 1 Serving (949g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 512 | ||
Calories from Fat: 54 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 14562.8mg | 502 % | |
Potassium 567.2mg | 15 % | |
Total Carbohydrate 68.1g | 20 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 65g | ||
Protein 25.9g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 512
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