Ingredient for this dish
- 5 skinless, boneless chicken breasts
- 3 cups uncooked jasmine rice
- 3 tablespoons vegetable oil
- ½ cup sliced ginger
- 2 tablespoons crushed garlic
- 1 tablespoon white sugar
- ¼ teaspoon salt
- ½ cup water, or as needed
- 5 pandan leaves
- 3 cups chicken stock
- 1 cup chopped ginger
- ½ cup coarsely chopped garlic
- 15 Thai bird chile peppers
- 6 tablespoons white sugar
- ¼ cup dark soy sauce
- ¼ cup soy sauce
- ¼ cup lime juice
- ¼ cup distilled white vinegar
- ¼ cup salted soybean paste
- 10 sprigs fresh cilantro
- 1 tablespoon chicken bouillon granules (optional)
- 1 teaspoon salt
Steps
- Step 1: Place chicken breasts in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, about 20 minutes. Drain and cool until easily handled.
- Step 2: Pour rice into a strainer. Rinse with cold water and drain. Repeat once more.
- Step 3: Heat oil in a large saucepan over high heat. Add 1/2 cup sliced ginger and 2 tablespoons crushed garlic; saute until fragrant, 1 to 2 minutes. Stir in rice; reduce heat to medium. Season rice with 1 tablespoon sugar and 1/4 teaspoon salt. Cook and stir until rice turns white, adding water to prevent it from burning, about 10 minutes.
- Step 4: Remove rice from heat and add pandan leaves. Transfer to a rice cooker. Pour in chicken stock. Cook rice according to manufacturer’s instructions until tender. Fluff lightly with a rice paddle.
- Step 5: Combine 1 cup chopped ginger, 1/2 cup chopped garlic, chile peppers, 6 tablespoons sugar, dark soy sauce, soy sauce, lime juice, vinegar, soybean paste, cilantro, chicken bouillon granules, and 1 teaspoon salt in a blender; blend into a smooth sauce.
- Step 6: Pour sauce into a pot over medium heat. Simmer for 5 minutes.
- Step 7: Slice chicken and serve over rice, with sauce alongside.
Recipe From AllRecipes