Heat oil in bowl of rice cooker. Saute onion, ginger, garlic and carrot. Add rice, coat with oil. Add chicken stock. Cook on porridge cycle 1 hr or longer.
Marinade chicken in soy sauce, rice wine and sesame oil. Add to rice porridge with mushrooms, cook further 30 minutes. Add cooked kale at end.
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|Serving Size: 1 Serving (308g)|
|Recipe Makes: 8|
|Calories from Fat: 64 (24%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 34.2mg||11 %|
|Sodium 674.9mg||23 %|
|Potassium 599.5mg||16 %|
|Total Carbohydrate 32.3g||9 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 29.2g|
|Protein 18.8g||27 %|
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Calories per serving: 266
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