Palauan Chicken and Pandan Rice
A fragrant and flavorful dish featuring tender chicken marinated and cooked with aromatic pandan leaves, served alongside steamed rice infused with pandan.
🧂 Ingredients
- 500 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 4 large Pandan leaves(knotted)
- 2 cups Jasmine rice
- 1 cup Coconut milk
- 1.5 cups Water
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 tbsp Soy sauce
- 1 tbsp Brown sugar
- 1 tbsp Vegetable oil
- Salt(to taste)
- Black pepper(to taste)
👨🍳 Instructions
- 1
Rinse the jasmine rice thoroughly and drain.
💡 Tip: Rinsing removes excess starch for fluffier rice. - 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
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.
💡 Tip: Ensure the pandan leaves are knotted to release their aroma effectively. - 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
Once the rice is cooked, remove the pandan leaves. Fluff the rice with a fork.
💡 Tip: Gently fluff the rice to avoid breaking the grains. - 6
Serve the cooked chicken alongside the fragrant pandan rice. Garnish with fresh cilantro if desired.
💡 Pro Tips
- ✓Pandan leaves can be found in Asian markets.
- ✓Adjust soy sauce and sugar to your preference.
- ✓For extra flavor, add a pinch of salt to the rice while cooking.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add sliced onions to the chicken while stir-frying.
- Incorporate other vegetables like bell peppers or snap peas.
- Use chicken breast instead of thighs for a leaner option.