4 Serves
87 Mins
Clean the whole chicken and prepare the ginger and garlic by slicing them thinly.
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IndianVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
50 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
234 mg / 1,250 mgPotassium
334 mg / 4,700 mgSodium
2557 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
13 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
Poach the chicken in a large pot with water, ginger, and salt until fully cooked through.
Remove the chicken to cool, then use the poaching liquid to cook the jasmine rice in a rice cooker or pot.
Slice the chicken and serve it over the fragrant rice, seasoning with salt and pepper to taste.
52
g92
g27
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Egyptian