1.Rinse Kampong Chicken and Spring Onion, then cut spring onion into shreds.
2.Bring 5000ml water to boil, put in Kampong Chicken, switch to low heatand braise for 25 minutes. Remove and set aside.
3.Smear Sesame oil onto Chicken. Once cooled down, chop Chicken into chunks.
4.For tipping sauce, heat up fragrant oil, fry minced shallot and minced ginger till fragrant. Add in light soy sauce, spring onion and coriander.
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|Serving Size: 1 Serving (1447g)|
|Recipe Makes: 5|
|Calories from Fat: 27 (46%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 1614.1mg||56 %|
|Potassium 277.4mg||7 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 4.5g|
|Protein 4.1g||6 %|
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Calories per serving: 59
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