👨‍🍳 作り方

1. 1

   Rinse the jasmine rice thoroughly and drain.

   💡 プロのコツ: Rinsing removes excess starch for fluffier rice.
2. 2

   In a bowl, combine chicken pieces with minced garlic, grated ginger, soy sauce, brown sugar, salt, and pepper. Marinate for at least 15 minutes.

3. 3

   In a pot, combine the rinsed rice, coconut milk, water, and knotted pandan leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and rice is cooked.

   💡 プロのコツ: Ensure the pandan leaves are knotted to release their aroma effectively.
4. 4

   While the rice is cooking, heat vegetable oil in a pan over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes.

5. 5

   Once the rice is cooked, remove the pandan leaves. Fluff the rice with a fork.

   💡 プロのコツ: Gently fluff the rice to avoid breaking the grains.
6. 6

   Serve the cooked chicken alongside the fragrant pandan rice. Garnish with fresh cilantro if desired.