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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Remove fat from the chicken and reserve it for later use. Season chicken, inside and out, with salt. | 2. Bring a large pot of water to a boil; add chicken, onion, 8 garlic cloves, sliced 1-inch piece ginger, salt, and white pepper. Bring liquid back to a boil, reduce heat, and simmer until chicken is fully cooked, 20 to 25 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). | 3. Carefully remove chicken and plunge into a large bowl of ice water until cooled. Remove chicken, dry, and cut chicken into bite-size pieces. Strain chicken broth and reserve liquid. | 4. Wash and drain rice. | 5. Heat reserved chicken fat in a skillet over medium heat; cook and stir 5 sliced garlic cloves and sliced 1/2-inch piece ginger until fragrant, about 1 minute. Add rice and oil; cook and stir until rice is coated in oil. Pour in enough reserved chicken broth to cook rice, about 6 cups. Add pandan leaves. Cover skillet and cook rice until tender and broth is absorbed, 20 to 30 minutes. | 6. Pound red chile peppers using a mortar and pestle, adding a small amount of salt, until peppers transform into a fine paste. Stir enough lime juice into paste to make smooth; transfer to a serving dish. | 7. Pound 4 garlic cloves and 1 slice ginger using a mortar and pestle until paste is formed; transfer to a separate serving dish. | 8. Place lettuce leaves on a serving plate and arrange cucumber slices and tomatoes around dish. Place the chicken pieces in the center. Mix soy sauce and sesame oil together in a bowl; pour over chicken. Serve a bowl of reserved chicken broth on the side with a bowl of rice and the 2 dipping sauces. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
salt	to taste			-	-	-	-
water				-	-	-	-
onion	1	halved		-	-	-	-
garlic	8	cloves	peeled	35.76	7.9344	1.5264	0.12
ginger	1	piece	sliced	1.76	0.3909	0.04	0.0165
salt white pepper			ground	-	-	-	-
rice				-	-	-	-
grain white rice	3	cups		-	-	-	-
garlic	5	cloves	sliced	35.76	7.9344	1.5264	0.12
ginger	1	piece	sliced	1.76	0.3909	0.04	0.0165
oil	2	teaspoons		74.752	0.0	0.0239	8.488999999999999
pandan leaf	5		knotted	-	-	-	-
dipping sauce				-	-	-	-
red chile pepper	3		halved seeded	-	-	-	-
lime	1		juiced	1.2604	0.4245	0.0212	0.0035
garlic	4	cloves	peeled	35.76	7.9344	1.5264	0.12
ginger	1	slice		1.76	0.3909	0.04	0.0165
garnish				-	-	-	-
leaf lettuce	10			54.0	10.332	4.896	0.54
cucumber	1		peeled sliced	15.6	3.7752	0.6759999999999999	0.1144
tomato	1		sliced	40.2099	8.6898	1.9658	0.4468
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.