Prep Time:
35 mins
Cook Time:
40 mins
Total Time:
1 hr 15 mins
Servings:
5
Ingredients
Rice:
Sauce:
Directions
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.
Pour rice into a strainer. Rinse with cold water and drain. Repeat once more.
Heat oil in a large saucepan over high heat. Add 1/2 cup sliced ginger and 2 tablespoons crushed garlic; sauté until fragrant, 1 to 2 minutes. Stir in rice; reduce heat to medium. Season 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.
Remove rice from heat; add pandan leaves. Transfer to a rice cooker. Pour in chicken stock. Seal and select setting according to manufacturer's instructions; cook until tender. Fluff lightly with a rice paddle.
Combine 1 cup chopped ginger, 1/2 cup chopped garlic, chili 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 until smooth.
Pour ginger sauce into a pot over medium heat; simmer for 5 minutes.
Slice chicken; serve over rice with sauce.
Nutrition data for this recipe includes the full amount of sauce. The actual amount of sauce consumed will vary.
Nutrition Facts (per serving)
807
Calories
12g
Fat
138g
Carbs
38g
Protein
