Rice + Chicken vegetable soup + Boiled egg

Ingredients (per 1 portion)

• Rice, raw — 70 g
• Chicken egg, fresh — 55 g
• Chicken meat, fresh — 50 g
• Potato, fresh — 30 g
• Carrot, fresh — 25 g
• Green bean, fresh — 20 g
• Garlic — 3 g
• Scallion, fresh — 3 g

Method

• Steam rice (guide nasi-putih-tanak).
• Chicken soup: simmer chicken for stock, add potato → carrot → green bean in order; sautéed garlic goes in last (guide sop-sayur).
• Boil eggs 10–12 min fully cooked (guide telur-rebus).

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 egg, fresh — Store ≤4 °C pointed-end down, do NOT wash before storing (destroys the shell cuticle). Freshness check: fresh eggs sink in water.
• 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.
• 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.
• Green bean, fresh — Store ≤7 °C up to 4–5 days; do not wash before storing (speeds rot) — wash right before cutting.
• Garlic — Store whole, dry and ventilated. Peeled/minced garlic must be sealed ≤4 °C and used ≤1–2 days.
• Scallion, fresh — Store wrapped ≤7 °C, use ≤1 week. Wash between the stalk layers — soil hides inside.

Food-safety warnings

• Chicken egg, fresh — Raw/soft eggs are a Salmonella risk — in a child feeding programme, full cooking is mandatory. Cracked/leaking eggs must not be used.
• 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).
• 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.
• Green bean, fresh — Raw green beans contain lectins — always cook through; do not serve half-raw to children.
• 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 egg, fresh — MAJOR child allergen (top-8). Ovomucoid is heat-stable — boiled/balado eggs STILL carry risk for egg-allergic children; doneness is not the issue. Restriction: egg-allergic children get another protein (chicken/fish/tempeh). Once a doctor clears tolerance, introduction usually starts with fully cooked yolk.
• 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.
• 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).
• Green bean, fresh — Legume — mild cross-reactivity with other legumes; not a major allergen but log it if family reports legume allergy.
• Garlic — Allium allergy is rare; garlic contact dermatitis in cooks (burned/cracked hands) is fairly common. Consumption restriction: none at cooking levels.
• Scallion, fresh — Allium — same as shallot: rare, note if there is a history.

Keeping the cooked dish

Soup ≤3 h ≥60 °C. Peeled boiled eggs: ≤4 °C ≤24 h — never soak in raw water; ambient ≤2 h.

Nutrition per portion

≈523 kkal energy · 23.4 g protein · total 256 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 70 g → 7 kg; Chicken egg, fresh 55 g → 5.5 kg; Chicken meat, fresh 50 g → 5 kg. Full formula: guide "MBG portion scaling".