Photo: Cala
Estimated Nutrition (whole recipe, rough)
669
Calories
38g
Protein
31g
Fat
57g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- (Yield: 6 servings)
- 1 ts Sesame seeds
- 8 c Chicken broth (preferably homemade)
- 2 tb Garlic, finely chopped
- 2 tb Ginger, finely grated
- 1/2 c Rice
- 1 tb Soy sauce
- 1 ts Toasted sesame oil
- 1 ts To 2 ts hot chile paste
- 1 c Shredded cooked chicken
- 2 Scallions, finely chopped
- =
Directions
1
In small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic, about 1 minute.Transfer to small bowl and set aside.
2
In large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat. Add rice, reduce heat to medium-low and simmer until the rice is tender, 12-15 minutes. Stir in soy sauce and sesame oil; add chile paste to taste. Add chicken and heat until just warmed through. Ladle soup into bowls and garnish with scallions and the reserved sesame seeds.
Recipe sourced from
fandom