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Hainan Chicken Rice, Vegetable Soup, Steamed Egg
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- 500 g chicken legs, skin on (approx. 2 legs), deboned (see tip)
- 10 g light soy sauce
- ¼ tsp ground white pepper
- 3 medium eggs
- 1560 g water
- 1 ½ tsp fine sea salt, adjust to taste
- 50 g fresh root ginger, peeled, cut in round slices (2 mm)
- 10 g garlic cloves
- 30 g vegetable oil
- 300 g white long grain rice, rinsed until water runs clear
- 1 chicken stock cube (for 0.5 l), crumbled
- 2 pandan leaves (see tip)
- 50 g onion, quartered
- 70 g potato, diced (2 cm)
- 70 g tomato, cut in wedges
- 120 g carrot, peeled, diced (2 cm)
- per 1 portion
- 2663 kJ / 637 kcal
- 31 g
- 72 g
- 24 g
- Saturated fat
- 7 g
- 4 g
- 1488 mg
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