Rice + Shredded chicken + Clear soup

Ingredients (per 1 portion)

• Rice, raw — 75 g
• Chicken meat, fresh — 70 g
• Spinach, fresh — 30 g
• Potato, fresh — 30 g
• Carrot, fresh — 20 g
• Shallot — 4 g
• Garlic — 2 g

Method

• Steam rice (guide nasi-putih-tanak).
• Boil chicken with salt + bay leaf to ≥74 °C; shred along the grain while warm (guide ayam-suwir). The poaching liquid becomes the soup stock.
• Clear soup: stock + shallot → potato 8 min → carrot 5 min → spinach in the last 1–2 min (guide sayur-bening-bayam). Serve ≤2 h.

Ingredient handling & storage

• Rice, raw — Store in an airtight container, dry and cool ≤25 °C — moisture invites rice weevils and mould. Never store on the floor; use a pallet.
• Chicken meat, fresh — Store ≤4 °C on the lowest chiller shelf (drips must not contaminate other food), max 1–2 days; freeze ≤−18 °C for longer. Do NOT rinse raw chicken — splashes spread bacteria across the kitchen.
• Spinach, fresh — Store chilled ≤7 °C, use within 2 days. Wash under running water; soak 5 min in 1% salt water to release worms/soil, then rinse.
• Potato, fresh — Store dark, cool, ventilated — light triggers greening. Do not refrigerate (starch turns sweet).
• Carrot, fresh — Store ≤7 °C up to 1–2 weeks. Peel thin — much of the vitamin sits under the skin; large cuts minimise loss.
• Shallot — Store dry, ventilated and dark — not in sealed plastic (rots). Daily sliced shallot keeps sealed ≤4 °C, use ≤24 h.
• Garlic — Store whole, dry and ventilated. Peeled/minced garlic must be sealed ≤4 °C and used ≤1–2 days.

Food-safety warnings

• Chicken meat, fresh — Cross-contamination: keep raw-chicken boards & knives separate from vegetables/cooked food; wash hands + sanitise surfaces after contact. Must cook to core ≥74 °C (Salmonella/Campylobacter).
• Spinach, fresh — Spinach is nitrate-rich — when a cooked spinach dish is held warm, nitrate converts to nitrite (dangerous for infants/children). Serve ≤2 hours after cooking; do not reheat repeatedly.
• Potato, fresh — Green/sprouted potatoes contain solanine — a toxin that SURVIVES cooking. Cut away all green parts and sprouts; if green throughout, discard the whole potato.
• Garlic — Hard rule: minced garlic stored in oil at room temperature → botulism risk (see oil note).

Allergens & consumption limits

For a child feeding programme, allergen data must be recorded per child and a substitution path prepared — do not just reduce portions for allergic children.

• Rice, raw — Rice is hypoallergenic — the safest staple and the base for multi-allergic children.
• Chicken meat, fresh — Poultry allergy is rare but real — especially bird-egg syndrome (egg + poultry allergy together). If a child is severely chicken-allergic: fish/tempeh/egg substitutes.
• Spinach, fresh — Not an allergen — but a REAL restriction: high nitrate can trigger methemoglobinemia in infants <6 months (blue baby) — keep toddler portions modest and always serve fresh ≤2 h. High oxalate: limit for children with kidney-stone history.
• Potato, fresh — Potato allergy is rare; the bigger issue is medical restriction: fried potato/simple carbs for obese/diabetic children in controlled portions.
• Carrot, fresh — Oral allergy syndrome — cross-reaction with birch pollen: mild mouth itch in pollen-allergic children. Cooking removes almost all risk (boiled carrot is safe for most).
• Shallot — Allium — rare; can trigger FODMAP symptoms (bloating) in sensitive children. Not a major allergen.
• Garlic — Allium allergy is rare; garlic contact dermatitis in cooks (burned/cracked hands) is fairly common. Consumption restriction: none at cooking levels.

Keeping the cooked dish

Shredded chicken has a wide surface = dries/contaminates fast — serve ≤3 h. Clear spinach soup MUST be served ≤2 h (nitrite). Leftover shreds ≤4 °C ≤24 h.

Nutrition per portion

≈511 kkal energy · 20.3 g protein · total 231 g raw weight per portion. Figures from TKPI Kemenkes — actual values vary with ingredient condition and cooking loss.

Scaling to N portions

Recipe is written per 1 portion. For N portions: staples (rice, protein, vegetables, fruit, coconut milk) scale linearly — grams × N. Strong seasonings (turmeric, chili, sweet soy, sugar, salt) scale at × N × 0.9; frying oil at × N × 0.85; broth/water at × N × 0.9 then correct evaporation ±2% per 10 min of boil. Add a 5% shrinkage buffer on the purchase total. Example at N = 100: Rice, raw 75 g → 7.5 kg; Chicken meat, fresh 70 g → 7 kg; Spinach, fresh 30 g → 3 kg. Full formula: guide "MBG portion scaling".