If you season chicken breast with curry powder, the seasoning will penetrate well without any additional seasoning, reducing the sodium content.
Calories
400kcal
Carbs
33.2g
Protein
34.8g
Fat
14.2g
Sodium
194.3mg
Ingredients
Others
Chicken Breast(150g), Refined Rice Wine (Sake)(10g), Curry Powder(20g) Brown Rice(50g), Frying Oil(200g) - Sauce : Tomato Sauce(50g), Fresh Cream(20g) - Side Vegetables : Red Cabbage(20g), Cabbage(20g)
Nutrition Facts
Per 100g of main ingredientsChicken Breast
- Rich in vitamin B3 (niacin) (11mg) — supports energy metabolism and skin health
- Rich in protein (23g) — used to build and maintain muscle and body tissue
Red Cabbage
- Rich in vitamin C (50mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (2.8g) — can support digestion and help you feel full
Cabbage
- Rich in vitamin C (29mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (2.5g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Cut the chicken breast about ⅓ deep and fillet on both sides, and lightly brush with rice wine.
🔍Lightly sprinkle curry powder over the filleted chicken breast and let it age.
🔍Soak the brown rice thoroughly in water and drain; finely julienne the cabbage and red cabbage and soak each separately in cold water until fresh, then drain.
🔍Boil tomato sauce in the pot, then add fresh cream and boil briefly once more.
🔍Once the frying oil reaches about 170℃, drain the soaked brown rice, deep-fry, and drain.
🔍Coat the aged chicken breast (①) evenly on both sides with the fried brown rice (⑤), deep-fry again in 170℃ oil for about 3-5 minutes; lay cabbage and red cabbage, top with the fried chicken breast, and drizzle with tomato sauce to finish.