Must-Try Hainanese Chicken Rice

Ingredients and Weight:

• Boneless, skinless chicken breast: 2 lbs
• Jasmine rice: 2 cups
• Chicken broth: 4 cups
• Onion: 1 medium, diced
• Garlic: 3 cloves, minced
• Ginger: 1 inch, minced
• Pandan leaves: 3, tied into a knot
• Salt: to taste
• White pepper: to taste

Preparation Time:

15 minutes

Cooking Time:

45-60 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Season the chicken: In a bowl, combine the chicken breasts with salt and white pepper. Toss to coat.
2. Sauté the aromatics: In a large pot over medium heat, heat a drizzle of oil. Add the onion, garlic, and ginger and sauté until fragrant, about 2 minutes.
3. Add the rice and broth: Stir in the jasmine rice and cook for 1 minute. Add the chicken broth, pandan leaves, and bring to a boil.
4. Poach the chicken: Add the chicken breasts to the pot and reduce heat to low. Simmer for 15-20 minutes, or until the chicken is cooked through.
5. Remove the chicken: Remove the chicken from the pot and set aside to rest for 10 minutes.
6. Cook the rice: Continue cooking the rice according to package directions.
7. Serve: Slice the chicken and serve over the cooked rice.

Nutritional Information (per serving):

• Calories: 350
• Carbohydrates: 45g
• Protein: 30g
• Fat: 10g
• Sodium: 500mg

Dish Characteristics:

• Tender and juicy chicken
• Fragrant and flavorful rice
• Balanced blend of savory and herbal flavors
• Suitable for all palates

User Comments:

• "The chicken was so moist and flavorful, it melted in my mouth."
• "The rice was perfect, fluffy and aromatic."
• "This dish was a perfect introduction to Hainanese cuisine."
• "I loved the combination of the savory chicken and the slightly sweet rice."
• "Easy to make and absolutely delicious."

Special Precautions and Tips:

• Use high-quality chicken for the best flavor.
• Do not overcook the chicken, or it will become dry.
• If you cannot find pandan leaves, you can substitute lemon grass or Kaffir lime leaves.
• Serve with a dipping sauce of your choice, such as soy sauce, ginger-garlic sauce, or chili oil.