Ingredients
- Fresh ginger
- Garlic cloves
- Chicken stock
- Boneless skinless chicken thighs
- Kecap manis
- Spring onions
- Cooked rice
- Cucumber
- Sesame oil
Instructions
- In a saucepan, combine smashed ginger, garlic, and chicken stock; heat until hot.
- Marinate chicken thighs in kecap manis, salt, and ground white pepper for 10 minutes.
- Sauté spring onion greens in oil until wilted; mix with sesame oil and toasted sesame seeds.
- Cook marinated chicken in the frying pan until golden brown (7-8 minutes); add water to leftover marinade and pour over chicken.
- Prepare cucumber by slicing it thinly and seasoning lightly.
- Serve by dividing rice into bowls, ladling broth over it, topping with chicken and cucumber, and drizzling sambal if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (450g)
- Calories: 550
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg