Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| 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 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- 2 cups rice, pre-cooked
- Chicken pieces
- Chinese sausages (you can buy them at from the Chinese market), steamed and sliced
- 1 cm ginger, shredded
- dark soya sauce
- light soya sauce
- sesame oil
- green onions, chopped
- oil
Directions
Brown shredded ginger in oil, add chicken, dark and light soya sauce and cook until chicken is done. Splash a little sesame oil and set aside. Make sure there is enough of sauce for the amount of rice cooked. Put rice, chicken and sauce, sausages in an oiled claypot and cook over medium heat for about 10 minutes or until the bottom of rice is dry. If you do not have a claypot, you can use any ordinary pot but over very low heat making sure you do not burn the rice. Garnish with green onions.
Category:Malaysian Recipes
Category:Malaysian Meat Dishes