PUT RICE IN CLAY POT or medium-sized pot with water to cover about 1-inch. Bring rice to boil; cook until most water evaporates. Reduce heat to low and cover tightly. Coarsely chop chicken; combine with soy sauces, wine, salt, sesame oil and cornstarch. Heat wok or large saute pan until hot. Add oil and ginger; stir-fry for 10 seconds. Add chicken, and stir-fry for 2 minutes. Pour the contents of wok on top of the rice, cover, and continue to cook for 10 minutes. Just before serving, drizzle the soy sauce on top of the rice and garnish with the scallions. Makes 2 to 4 Servings KEN HOM PRODIGY GUEST CHEFS COOKBOOK
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (183g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 91 (20%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 47.1mg||14 %|
|Sodium 530.3mg||18 %|
|Potassium 277.5mg||7 %|
|Total Carbohydrate 70.2g||21 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 68.6g|
|Protein 18.1g||26 %|
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: 459
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!