Healthyfied Chicken “Rice” Bowl

Healthyfied mixed chicken rice bowl with sautéed red cabbage and bell peppers, topped with a sunny side up egg that uses Adlai (Job’s Tear) as a rice substitute

Ingredients

Rainbow Shredded Chicken

  • 250 g Brined Chicken Thigh
  • 60 g Red capsicum (bell pepper)
  • 60 g Yellow capsicum (bell pepper)
  • 30 g Green Capsicum (bell pepper)
  • 15 g Red Onion or 1 small bulb
  • 10 g Garlic or about 6-7 cloves
  • 1 tbsp Unsalted butter
  • 1/4 tsp Ground pepper

Rainbow Shredded Chicken

  • 250 g Brined Chicken Thigh
  • 60 g Red capsicum (bell pepper)
  • 60 g Yellow capsicum (bell pepper)
  • 30 g Green Capsicum (bell pepper)
  • 15 g Red Onion or 1 small bulb
  • 10 g Garlic or about 6-7 cloves
  • 1 tbsp Unsalted butter
  • 1/4 tsp Ground pepper

Instructions

Cooking the Chicken

  1. Boil the chicken for about 20 to 30min or until the meat comes off the bone easily
  2. While the chicken is boiling, mince the bell peppers, garlic, and red onion
  3. Once the chicken is done, remove the chicken and shred the meat from its bones
  4. On a non-stick pan, add the butter then saute the garlic first before adding the bell peppers and onion
  5. Mix in the shredded chicken once the garlic, bell peppers and onions become slightly toasted. Season with pepper then set aside.

Cooking the Purple Adlai

  1. Clean the adlai with running water until the water becomes clear
  2. Boil the adlai using the chicken broth for about 20min. Add more water until the adlai becomes plump and soft.
  3. Make sure the adlai has minimal amounts of water before adding the red cabbage. Mix then set aside.

Mixing it all together

  1. Mix the chicken and the adlai. Finish it off with sunny side up egg on the side.

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