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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Malaysian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the rice :. | 2. Mix all the ingredients , and leave to cook for 10 minutes . | 3. For the chicken :. | 4. Cut and remove the seeds from the dried red chili , soak in boiling water for 5 minutes . | 5. Drain the water , and blend it with 1 cup of water ; get chilli paste . | 6. Chop the chicken into smaller pieces . | 7. Dice the onion , ginger and garlic . | 8. Saute the garlic and ginger in a pan , under low heat for 2 minutes . | 9. Add the chili paste into the pan , and mix until fragrant ; around 3 minutes . | 10. Add the water in the pan and cook for 5 minutes , until it thickens . | 11. Add the chicken , and the salt , and cook for another 2 minutes . | 12. Lastly , serve . | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut milk	1	cup		552.0	13.296	5.496	57.216
pandan leaf	2			-	-	-	-
ginger	1/4		Sliced	0.4	0.0888	0.0091	0.0038
salt	1	teaspoon		-	-	-	-
rice	3	cups	uncooked	2106.0	464.139	38.6685	3.3930000000000002
chicken	1/2			-	-	-	-
red chilies	8			-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0
onion	2	cloves		-	-	-	-
garlic	2			8.94	1.9836	0.3816	0.03
ginger	1/4			0.4	0.0888	0.0091	0.0038
oil	1/2	cup		897.9	0.0	0.287	101.96700000000001
salt	1	pinch		-	-	-	-

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