Okay so first, let me put you on to this dish if you haven't had it before. Manok Pansoh is a traditional Iban and Bidayuh dish from Sarawak where chicken gets packed into a fresh bamboo tube with lemongrass, ginger, galangal, shallots, garlic, bungai kantan (torch ginger flower) and cassava leaves (pucuk ubi), then the whole thing goes over a fire until it's cooked. No wok, no oil, no frying. The bamboo keeps everything moist and adds a faint smoky, grassy aroma that you cannot replicate any other way. At 210 calories for a 280g serving, most of that comes from the 140g of bone-in chicken (175 cal). The broth is basically free at 20 cal, the pucuk ubi adds 12 cal and the aromatics are 5 cal. It's genuinely one of the leanest ways to eat chicken you'll find in any Malaysian cuisine. Fair warning though: these numbers are a ballpark estimate because hard nutritional data for traditional Borneo dishes is thin, so treat 210 as an honest best guess rather than a lab-verified figure.
What actually moves the number is the chicken cut. If you're getting a version with a lot of thigh or drumstick versus mostly breast, the fat can creep up a bit, maybe 230 to 250 calories per serving instead of 210. The broth is not really an issue calorie-wise unless someone has added coconut milk to it, which is not traditional but does happen at certain restaurants, and that can push it closer to 280 to 320 calories. Portion size matters too: the standard festival or warung serving is roughly 280g but if you're getting a generous plate with extra broth, you might be looking at 350g, which would put you around 260 calories. The good news is there's basically no way to make this dish high-calorie accidentally if you're eating it in its traditional form, no oil, no coconut milk, bone-in skinless chicken, lots of aromatics and cassava leaves.