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Ingredients
Chicken rice
- 100 g red cabbage cut into pieces (5-6 cm)
- 1 carrot (approx. 100 g), cut into matchsticks
- 1000 g water
- 250 g jasmine rice
- 1 tsp salt plus extra to season
- 500 g chicken tenderloins cut into strips (approx. 2 cm wide)
- 2 tsp sesame oil
- fresh ground black pepper to season
Korean barbecue sauce
- 2 garlic cloves
- 1 long red chilli deseeded if preferred
- 3 cm piece fresh ginger peeled
- 40 g soy sauce
- 50 g rice wine vinegar
- 60 g water
- 60 g soft dark brown sugar
- 2 eggs lightly beaten
- 1 pinch salt to season
- 1 pinch ground black pepper to season
Assembly
- 130 g bean sprouts
- 50 g fresh baby spinach leaves
- 4 sprigs fresh coriander leaves only
- 2 spring onions/shallots white part only, cut into thin slices for garnishing
- 1 tsp black sesame seeds for garnishing
- Nutrition
- per 1 portions
- Calories
- 338.7 kcal / 1422.7 kJ
- Protein
- 25.9 g
- Fat
- 5.4 g
- Carbohydrates
- 45.3 g
- Fibre
- 2.9 g
- Saturated Fat
- 1.4 g
- Sodium
- 923.5 mg
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