Nutrition Facts
Per serving
Energy
232 kcal
Protein
14 g
Carbs
29 g
Fat
7 g
Fiber
2 g
Ingredients
Sticky Rice, Cooked (Short-Grain White Rice)
0.5 cup (100g)
Chicken, poultry, breast, skinless
100 gms (100g)
Clove Garlic, Minced
1 tsp (5g)
Plain Water
2 medium cup (500g)
Grated Ginger
1 tbsp (10g)
Soy sauce
2 tsp (10g)
Olive Oil
1 tsp (5g)
Brown sugar
1 tsp (5g)
Chicken Broth
2 cup (500g)
Black Pepper
1 tsp (2g)
Corn Flour
2 tsp (10g)
Instructions
Preparation
Rinse the sticky rice and soak it in water for at least 4 hours or overnight.
Drain and rinse the rice.
In a medium saucepan, combine the rice, water, and salt.
Cook over medium heat, stirring constantly, until the water is absorbed and the rice is cooked (about 15-20 minutes).
Set aside.
Cooking Steps
Heat oil in a large saucepan over medium heat.
Add garlic and ginger; sauté until fragrant (1 minute).
Add the chicken; cook until browned (5-7 minutes).
Add soy sauce , sugar, salt, and pepper; stir to combine.
Pour in chicken broth and water; bring to a boil.
Reduce heat to low; simmer, covered, until the chicken is cooked (about 20-25 minutes).
Stir in cornstarch mixture; cook for an additional 2-3 minutes.
Assemble Nasi Tim
Divide the cooked sticky rice into individual servings.
Place a piece of chicken on top of each rice serving.
Ladle the chicken broth over the chicken and rice.
Serve hot.