Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
902
Calories
50g
Protein
5g
Fat
152g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
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
- =
- 1/2 cup long-or short-grained rice
- 1 tsp. cornstarch dissolved in 2 tbsp. water
- 5 cups water
- 2 tsp. dry sherry
- 1/2 lb. corn-fed chicken breast, boned and silvered
- salt
- 1 large green onion, finely chopped
- salt and black pepper
- chopped fresh cilantro to garnish
- MARINADE:
- 2 tbsp. Nuoc Mam sauce, or 2 tbsp. Maggi liquid seasoning
- =
Directions
1
Prepare the rice, add the boiled water, place the chicken in the marinade, then add it to the porridge, add cilantro and green onion, salt and pepper if needed.
Recipe sourced from
fandom