Ingredients
Scale
- 10 pieces fresh ginger
- 10 cloves garlic
- 700 ml chicken stock
- 8 boneless skinless chicken thighs
- 3 tablespoons kecap manis
- Ground white pepper (to taste)
- 30 ml neutral oil
- 1 tablespoon sesame oil
- 500 g cooked rice
- Spring onion (for garnish)
- 1 cucumber (for garnish)
- Sambal (to serve)
Instructions
- Smash ginger and garlic together, then simmer in a saucepan with chicken stock over medium heat.
- Marinate chicken thighs in kecap manis, seasoning with salt and ground white pepper.
- Sauté sliced spring onions in neutral oil until wilted; mix with sesame oil and toasted sesame seeds.
- In the same pan, cook marinated chicken until golden brown, adding water to thicken the sauce.
- Prepare sliced cucumber and reheat rice as instructed.
- Serve by ladling broth over rice, topping with chicken, cucumber, and sambal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 520
- Sugar: 8g
- Sodium: 1200mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 130mg