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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Vegetable oil | Salt | Black pepper | Cooking pot | Chopping board | Knife | Cooking pan | Wooden spoon | Small mixing bowl
Cooking Instructions
Ingredients
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Step 5 : Final Touches
To the chicken, add soy sauce, remaining fish sauce, vegetable stock, rice vinegar, and salt; simmer for 4-7 minutes, then stir in basil for 30 seconds.
400 ml Water for Rice
180 g Jasmine Rice
1 g Turmeric Powder
1 g Coriander Powder
240 g Minced Chicken
80 ml Home Made Vegetable Stock
45 ml Tamari Soy Sauce
20 g Fish Sauce
7 g Brown Sugar
7 g Garlic
70 g Red Onion
40 g Red Long Chilli
20 g Basil Leaves
120 g Celery
7 g Spring Onion
5 g Coriander Leaves
60 g Lime
10 g Peanut
Allergens
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Step 1 : Cook the Rice
Rinse the rice three times, then boil it with turmeric, coriander powder, salt, and water. Cook uncovered for 1-3 minutes, then cover and simmer on low for 12 minutes; set aside.
Nutritional Information
Energy (kJ/kcal)
591
Protein (g)
35
Carbohydrates (g)
87
Fibers (g)
7
Sugar
8
Fats (g)
16
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
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Step 3 : Sauté the Chicken
Sauté onion and garlic in oil over medium heat until translucent; add chicken and black pepper, cooking for 6-8 minutes.
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Step 2 :Prep the Ingredients
Finely chop garlic, slice onion and chili (spicy), and pick basil leaves.
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Step 4 : Make the Salad
Slice celery and chili (spicy), chop the spring onion and coriander, squeeze lime, and crush peanuts; mix with black pepper and half the fish sauce.
Step 6 : Serve and Enjoy!
Divide the rice into bowls, top with chicken, and serve with a side of salad.
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