Chicken with Vegetable Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 721 cal. | (34 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 78.1 μg | (130 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 48.2 mg | (402 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 189 μg | (63 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,746 mg | (44 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 781 mg | |||
| Cholesterol | 186 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 chicken (washed and patted dry,approxamtely 3 lbs)
- ½ tsp ground ginger
- 1 Tbsp Pastry flour
- 2 Tbsps vegetable oil
- 2 Tbsps soy sauce
- 500 milliliters Vegetable broth
- 250 grams Rice
- 200 grams soybean sprout
- 150 grams cooked ham
- 200 grams TK Peas
- 1 Celery
- 1 small onion
- 15 grams butter
- salt
- freshly ground peppers
Preparation steps
Cut the chicken into 8 pieces. Mix ginger powder with flour. Add salt and pepper to taste. Dip the chicken pieces in mixture. Rinse bean sprouts and drain. Cut the ham into small cubes. Chop the celery. Peel and finely chop the onion. Heat oil in a Dutch oven and sauté the chicken pieces in the oil, turning frequently, about 10 minutes. Remove the chicken and set aside. Deglaze the pan with the soy sauce. Return the chicken to the pan and add vegetable broth. Cover and cook over low heat for 20–25 minutes.
Meanwhile, cook the onion in hot butter in a deep pan. Add the rice and sauté for about 2 minutes. Add 400 ml (approximately 1.5 cups) water, and add peas. Bring to a boil, cover, and simmer over low heat for 10 minutes. Stir bean sprouts, celery, and ham into rice and simmer covered another 2 to 3 minutes. Serve the chicken over the vegetable. Drizzle with the sauce from the Dutch oven. Serve immediately.
