Coconut chicken on rice
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Coconut chicken on rice
The leftover pot, loosened and eaten on fresh rice.
Before you cook
This is the second cook. I wrote it for a hardworking parent, a student, or anyone who cooked yesterday and needs the next meal to be short.
- Serves
- 2
- Time
- 15 min
- Level
- Easy
- Energy
- 390kcal
- Next day
No gluten, dairy, egg, nuts, or shellfish in the written list.
Equipment
- Saucepan
- Spoon
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1632 kJ
- 390 kcal
- Protein
- 29 g
- Fat
- 25 g
- Carbohydrate
- 6 g
- Sugars
- 3 g
- Fibre
- 2 g
- Salt
- 0.9 g
- Sodium
- 360 mg
This batch, 2 servings, is about 3264 kJ (780 kcal), with 6 g sugars and 1.8 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Heat the chicken and the water in a pan until the meat is steaming all the way through.
- 02
Spoon it over the rice. Taste the sauce. A squeeze of the leftover citrus is enough if it tastes flat.
- 03
Eat it the same day. Do not cool it and keep it again.
Times are a guide. If it needs another minute, give it another minute.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
Eat this the day you reheat it. Do not keep a leftover of a leftover.
Leftovers
- I have not written a leftover dish for this yet.
What you made
Members can send a photo of this second cook. If I keep it, it becomes the cover, with your name. See plans
A note for me
Members can leave a rating and a short note. It is not public until I accept it. See plans
Hungry Alan
Coconut chicken on rice
Serves 2 · 15 min
Ingredients
- 2 cups leftover coconut lemon garlic chicken, meat and sauce
- 2 tbsp water
- 2 cups hot cooked rice
Method
- Heat the chicken and the water in a pan until the meat is steaming all the way through.
- Spoon it over the rice. Taste the sauce. A squeeze of the leftover citrus is enough if it tastes flat.
- Eat it the same day. Do not cool it and keep it again.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
Eat this the day you reheat it. Do not keep a leftover of a leftover.