Fragrant Chicken with Pandan Rice

Chicken and rice with pandan, a simple yet exotic dish. Pandan is a luscious green plant that normally grows in tropical areas of the world, like Vietnam. It is used in Asian countries much like vanilla is used in European...

Chicken and rice with pandan, a simple yet exotic dish.

Pandan is a luscious green plant that normally grows in tropical areas of the world, like Vietnam. It is used in Asian countries much like vanilla is used in European and American countries.

Pandan Leaves
Pandan Leaves

Pandan leaves are usually found in the freezer section of Asian food stores, and can be used in a variety of different ways. You can use the leaves whole, tying bunches of them in a knot or tie them up in a piece of cheese cloth so they can be easily fished out of the dish before serving. Pandan can also be pureed for more fragrant dishes. Just put a bunch of pandan leaves in the food processor along with some cold water, process for about 10 minutes, and then strain and store the liquid. The liquid pandan extract can then be used in almost any dish, just like vanilla extract. Ready-to-use pandan extract is also sold at Asian supermarkets.

One of the aromas that gets my taste buds salivating is the smell of pandan rice with steamed chicken. My grandmother used to make this when I was younger, and I would come home to a house full of delectable pandan fragrance (the sweet aroma is very similar to coconut). If you have never used pandan before and would like to try it, this simple dish is the perfect introduction to pandan.

Fragrant Chicken with Pandan Rice

Fragrant Chicken with Pandan Rice
Fragrant Chicken with Pandan Rice

Makes 2 Servings.

Ingredients:

  • 2 Chicken Breasts, rinsed and de-boned
  • 1/4 Teaspoon Salt
  • 1/8 Teaspoon Pepper
  • 1 Cup Short-Grained White Rice
  • 1-3/4 Cups Cold Water
  • 1 Handful of Pandan Leaves, rinsed thoroughly and tied in a bundle OR 4-5 Drops of Pandan Extract (about 1/4 teaspoon)

Directions:

  1. In a medium pot, add the rice and rinse thoroughly 2-3 times.
  2. Add the cold water to the rice along with the pandan leaves or pandan extract.
  3. Place the pot over medium heat and let it come to a boil.
  4. Once the rice comes to a boil, add the chicken pieces on top of the rice, and season with salt and pepper. Cover, reduce the heat to medium-low, and let cook until most of the water has evaporated.
  5. Once the water has evaporated to below the level of the rice, reduce the heat to low and let cook for about 5-10 more minutes or until the chicken is done. The rice should cook on the bottom, while the steam cooks the chicken on top.
  6. Remove the pandan leaves and discard.
  7. Serve the rice and chicken immediately with some chopped green onions and light soy sauce.

Enjoy!

For those finishing touches you can also add a drop of lime and some slices of cucumber. Looking for the perfect salad to go with this dish? Try this recipe for broccoli slaw with peanut sauce.

If you have any questions or comments, feel free to contact us.