|
Ingredients: |
Serving: |
|
Boneless chicken thigh (defatted & skin removed) |
2 pcs (about 8 teats) |
|
Cooked chestnut |
8 pcs (2 portion of carbohydrate |
|
Garlic |
2 cloves |
| Ginger |
6 slices |
|
Red Shallot (cut into pieces) |
2 cloves |
|
Shallot |
A little |
|
Pumpkin (cut into pieces) |
1 bowl (2 portion of vegetable and 1 portion of carbohydrate |
Method:
- Marinate the chicken pieces for 20 minutes.
- Steam pumpkin over boiling water until cooked. Set aside.
3. Heat 2 teaspoons of oil in non-stick pan. Add ginger and sauté the red onion first, then add the chicken pieces and garlic , stir-fry until half cooked. Then add the chestnuts and pumpkin, plus 2 tablespoon of water , cook for 5-8 minutes until fully cooked , sprinkle with shallot when serve.
Portion exchange (1 serving)
Carbohydrate 1.5 portions
Protein 3.5 portions
Vegetable 1 portion
Oil 1 portion
Acknowledgement:
Recipe provided by: Centre for Nutritional Studies, School of Public Health and Primary Care, Faculty of Medicine, CUHK