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Hainanese chicken rice with vegetable soup and steamed egg
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- 500 g chicken thigh fillets
- 10 g light soy sauce
- ¼ tsp ground white pepper
- 3 eggs
- 1560 g water
- 1 ½ tsp sea salt
- 50 g fresh ginger
- 10 g garlic cloves
- 30 g vegetable oil
- 300 g long grain white rice
- 1 tsp Chicken stock paste (see Tips)
- 2 pandan leaves (see Tips)
- 50 g onion
- 70 g potato, cut into cubes (1 cm)
- 70 g tomato, cut into wedges
- 120 g carrot, cut into cubes (1 cm)
- per 1 portion
- 2444.4 kJ / 584.2 kcal
- 35.2 g
- 71 g
- 16.4 g
- Saturated fat
- 3.1 g
- 2.1 g
- 1008.2 mg
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