Slow Cooked Taiwanese Chicken and Rice

12 130 698
Ingredients Minutes Calories
Prep Cook Servings
10 min 2 h 2
Slow Cooked Taiwanese Chicken and Rice
Health Highlights

Ingredients


8 drumstick Chicken, drumstick (skinless) (skin removed)
1 tbsp Soy sauce (tbsp; salt reduced))
2 tsp Chili sauce, hot (tsp; (e.g. Tabasco))
2 tsp Coconut sugar (tsp)
2 clove(s) Garlic (crushed)
1 tsp Ginger, ground (ground)
1 cup Chicken broth (stock) (liquid; (salt reduced))
3/4 cup Brown rice, medium-grain, dry ((uncooked)
2 medium Carrots ((peeled and sliced)
2 cup Green/yellow string beans, raw (trimmed)
200 gm Bok choy
1 tbsp Chives (tbsp fresh)

Instructions


  1. Preheat oven to 160C.
  2. Place chicken drumsticks into a casserole dish and cover with the soy sauce, chilli sauce, coconut sugar, garlic, ginger and stock. Cover with a lid and cook for 2 hours or until chicken is very tender.
  3. About 30 minutes before chicken is ready, cook rice according to packet directions and steam carrots, beans and bok choy.
  4. Serve chicken with cooking juices, rice and veggies on the side. Sprinkle over chives to serve.

Nutrition Facts

Per Portion

Calories 698
Calories from fat 145
Calories from saturated fat 37
Total Fat 16.2 g
Saturated Fat 4.2 g
Trans Fat 0.1 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 6.1 g
Cholesterol 272 mg
Sodium 1163 mg
Potassium 1537 mg
Total Carbohydrate 78 g
Dietary Fiber 8.6 g
Sugars 12.9 g
Protein 64 g

Dietary servings

Per Portion


Grain 2.3
Meat 2.4
Vegetables 5.5

Energy sources


Pygal43%465.3279807644076174.5256697626297821%364.0135752168116281.281496988934237%299.83003333253345159.3231315200268343%21%37%CarbohydratesFatProtein

Meal Type(s)





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