Recipe
| Ingredients | Original Recipe | Low Sodium (Salt) |
|---|---|---|
| Chicken breast | 80 g | 80 g |
| Holy basil leaves | 4 teaspoons (25 g) | 8 teaspoons (50g) |
| Chili pepper hot red | 1 piece | 1 piece |
| Chili bird | 1 teaspoon (5g) | 1 teaspoon (5g) |
| Garlic bulbs | 1 tablespoon (15g) | 1 tablespoon (15g) |
| Fish sauce | 3 teaspoons (15g) | 1 teaspoon (5g) |
| Oyster sauce | 3 teaspoons (15g) | 1 teaspoon (5g) |
| Soybean oil (Vegetable oil) | 3 teaspoons (15g) | 1 teaspoon (5g) |
| Water | 2 tablespoons (30g) | 2 tablespoons (30g) |
| Rice | 180 g | 180g |
Method
- Marinate chicken and chopped holy basil leaves, mix it together and set aside.
- Put vegetable oil in a pan; add garlic and chili then stir-fry with medium heat until they are turn to slightly brown.
- Add chicken, cook until the chicken is done then add oyster sauce and holy basil leaves.
- Remove from heat then add fish sauce and serve.
Tip
Adding fish sauce after removing from heat make food have strong salty taste than adding salt during cooking.
Nutritional information
| Recipe | Energy (Kcal) | CHO (g) | Protein (g) | Fat (g) | Sodium (Salt) (mg) |
|---|---|---|---|---|---|
| Original | 453 | 43 | 21.2 | 22 | 1787 |
| Low Sodium (Salt) | 355 | 42 | 20.5 | 12 | 689 |
| % Reduction | 22 | 2 | 5 | 45 | 61 |
Acknowledgement
Anyanee Isarankura Na Ayuthaya, Healthy menu low salt…low fat, Thai MOPH and U.S. CDC
