Ingredients
Scale
- 10 Fresh Ginger
- 10 Garlic Clove
- 700 Chicken Stock
- 5 Spring Onion
- 8 Boneless Skinless Chicken Thigh
- 3 Kecap Manis
- Ground White Pepper
- 30 Neutral Oil
- 1 Sesame Oil
- 2 Toasted Sesame Seed
- 70 Water
- 1 Cucumber
- 500 Cooked Rice
- Sambal (to serve)
Instructions
- Prepare the broth by smashing ginger and garlic together, then simmering with chicken stock and spring onion whites.
- Marinate chicken thighs with kecap manis and seasonings for at least 10 minutes.
- Sauté spring onion greens in neutral oil until wilted; mix with sesame oil and toasted sesame seeds.
- Cook marinated chicken in the same pan until golden brown, adding water to thicken the sauce.
- Serve over cooked rice, garnished with cucumber slices, sambal, and the sesame spring onion oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 485
- Sugar: 6g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg