Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3103 / 741
Fats (g)
13.6
of which saturated (g)
3.8
Carbohydrates (g)
103
of which sugars (g)
17.8
Fibers (g)
6
Proteins (g)
61
Salt (g)
9.4
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Marinate chicken
Roughly chop the springonion.
Add the chicken to a large bowl.
Add one tub garlicpaste, soysauce, vinegar, brownsugar, blackpepper and bayleaves.
Set aside.
2 Cook rice
Rinse the rice.
Heat a pot with a lid over medium heat.
Add a drizzle of vegetableoil and fry the garlicpaste until fragrant.
Add the rice, 0.5 stockcube and measuredwater and bring to a boil.
Once boiling, reduce the heat to low, cover, and cook for 12-14 min or until the water is absorbed and the rice is tender.
Once cooked, remove the pot from the heat and keep covered until serving.
3 Prep salad
Meanwhile, peel and finely slice or grate the carrot.
Finely slice or grate the cucumber.
Strip the mintleaves from the stalk.
Cut the lime in half.
Add the cucumber and carrot to a bowl with a generous squeeze of lime, the mintleaves and the blacksesameseeds.
Toss to coat and set aside.
4 Fry chicken
Heat a large non-stick pan over a medium heat with a drizzle of oil.
Once hot, add the chicken, skin side down (reserve the marinade) and fry for 2-3 min each side until browned.
Transfer the chicken to a plate and reserve the pan.
Tip!Keep an eye on the chicken as the marinade contains sugar which can easily burn.
5 Simmer sauce
Return the pan to a medium heat.
Once hot, add the reserved marinade and measuredwater to the pan and simmer for 1-2 min.
Return the chicken, skin side up.
Add the springonion and cover with a lid.
Simmer the chicken in the marinade for 20 min.
Remove the lid and cook for another 5 min until the chicken is cooked and the sauce has thickened to your liking.
6 Serve
Serve the AdoboChicken over warm Jasmine Rice with the Salad alongside.
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