Steamed White Rice with Chicken Soup and Kailan
Minuman • Malaysia
How to Make Steamed White Rice with Chicken Soup and Kailan (Traditional & Healthy Version)
Steamed White Rice with Chicken Soup and Kailan is a beloved Malaysian comfort food, found in homes and casual eateries across the nation. This wholesome meal brings together fluffy nasi putih (steamed white rice), a clear and aromatic ayam sup (chicken soup), and sautéed kailan (Chinese broccoli)—all staples in Malaysian multicultural cuisine. The dish celebrates the harmony of fresh, local ingredients, including fragrant pandan leaves and ginger, to create nourishing flavors without excess oil or heavy seasonings. Malaysian cuisine is shaped by its diverse heritage, blending Malay, Chinese, and other local traditions. This recipe reflects that fusion, with the chicken soup drawing inspiration from classic sup ayam, while kailan pays homage to popular Chinese vegetable stir-fries. The dish is light yet satisfying, perfect for those seeking a balanced meal. Its mild, savory profile makes it a family favorite, suitable for both young children and adults. By preparing this healthy version at home, you can enjoy all the authentic flavors while keeping your calorie intake in check.
Bahan-bahan(untuk 1 plate of rice, 1 bowl chicken soup, and kailan for 1 person)
- 1 cup White rice (nasi putih)
- 2.5 cups Water (for rice and soup)
- 150g Chicken breast (dada ayam, skinless)
- 150g Kailan (Chinese broccoli, cut into pieces)
- 1 small Carrot (sliced)
- 3 slices Ginger (halia, fresh)
- 2 cloves Garlic (bawang putih, minced)
- 1 leaf Pandan leaf (tied in a knot)
- 2 stalks Spring onion (daun bawang, chopped)
- 1 tbsp Low-sodium soy sauce (kicap masin) - pilihan
- 1/4 tsp White pepper (serbuk lada putih)
- to taste Salt (garam)
- 1 tsp Cooking oil (can use minyak jagung/canola)
Arahan
- 1
Rinse the white rice until water runs clear. Place rice, 1.5 cups water, and pandan leaf into a rice cooker. Steam until cooked.
15 minutes
Pandan leaf adds a subtle aroma to the rice.
- 2
In a pot, bring 1 cup water to a boil. Add ginger slices and chicken breast. Simmer for 10 minutes, skimming off any foam.
10 minutes
Use skinless chicken breast for lower fat content.
- 3
Add sliced carrots, half the spring onion, a pinch of salt, and white pepper to the soup. Simmer until carrots are tender.
5 minutes
Carrots add natural sweetness and vitamins.
- 4
Remove chicken breast, shred with forks, then return to soup. Taste and adjust seasoning if needed.
2 minutes
Shredding ensures tender, easy-to-eat chicken.
Kenapa hidangan ini sihat
Steamed White Rice with Chicken Soup and Kailan is a healthy Malaysian meal because it emphasizes fresh vegetables, lean protein, and minimal added fat. The use of boiling and steaming techniques helps retain natural nutrients, and the clear soup is hydrating and light. This dish is easy to digest, low in cholesterol, and can be adapted for various dietary needs, making it a great option for calorie-conscious eaters.
This meal is rich in lean protein from chicken breast and packed with fiber, vitamins A and C, calcium, and antioxidants from kailan and carrots. Steamed rice provides complex carbohydrates for sustained energy. The dish is low in fat and uses minimal oil and salt, making it heart-healthy and suitable for most diets. Ginger and garlic add immune-boosting properties, while pandan lends fragrance without extra calories.
Petua
- 💡Tip 1: Use skinless chicken breast for lower fat and a clearer soup.
- 💡Tip 2: Add a few drops of sesame oil to the kailan for extra aroma (optional).
- 💡Tip 3: Prepare extra soup and freeze for a quick, healthy meal later.
Penyimpanan & hidangan
Store rice and chicken soup separately in airtight containers in the refrigerator for up to 2 days. Reheat thoroughly before serving. Kailan is best consumed fresh but can be kept for up to a day.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 420.0 kcal |
