Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Lemongrass pandan chicken and rice
A modified
Hainanese chicken rice
dish, lemongrass gives the chicken and rice a citrusy flavor and aroma while pandan adds sweet floral notes.
Course
Main Course
Cuisine
Asian
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Soaking time
30
minutes
minutes
Total Time
1
hour
hour
45
minutes
minutes
Servings
3
people
Author
Connie Veneracion
Ingredients
Chicken
3
chicken leg quarters
total weight is about one kilogram
2
tablespoons
rock salt
4 to 5
stalks
lemongrass
(lower portions only) lightly pounded
½
teaspoon
black pepper
2
pandan leaves
tied into a knot
2
pairs
kaffir lime leaves
3 to 4
stalks
scallions
4 to 6
stalks
cilantro
2
tablespoons
soy sauce
2
tablespoons
fish sauce
2
tablespoons
oyster sauce
2
tablespoons
sesame seed oil
Rice
1 ½
cups
rice
3
cups
strained cooking liquid
Dipping sauce
1 ½
tablespoons
chopped garlic
1 ½
tablespoons
chopped ginger
3 to 4
tablespoons
finely sliced scallions
1
bird's eye chili
thinly sliced
2
tablespoons
soy sauce
2
tablespoons
rice vinegar
2
tablespoons
sugar
Instructions
Chicken
Place the chicken in a mixing bowl, add the salt and rub all over for a minute oor so. Rinse and dry with paper towels.
Line a pan with the lemongrass stalks and arrange the chicken on top.
Add the pepper, pandan leaves, kaffir lime leaves, scallions and cilantro.
Drizzle in the soy sauce, oyster sauce and fish sauce.
Pour in enough water to cover the chicken.
Bring to the boil, lower the heat, cover the pan and poach the chicken for half an hour.
Turn off the heat, flip the chicken over, replace the lid and continue cooking the chicken in the residual heat for ten minutes.
Scoop put the chicken and rest on a rack.
Brush the chicken skins repeatedly with sesame seed oil.
Cover the chicken loosely with foil and leave to cool.
Rice
Strain the cooking liquid.
Rinse the rice, dump into the rice cooker, add three cups of strained cooking liquid and turn on the cooker.
Dipping sauce
Place the garlic, ginger, chili and scallions in a bowl.
Mix together the soy sauce, rice vinegar and sugar, making sure the sugar is fully dissolved, pour over the spices and stir.
Drizzle in two tablespoons boiling water, stir and taste. If the flavors are still too sharp, add another two tablespoons of boiling water.
Assemble the dish
Transfer the chicken to a chopping board and cut through the bones into slices.
Arrange the chicken on one side of a plate, add a scoop of rice and a small bowl of dipping sauce on the other.
Optionally, garnish with cilantro, scallions and cucumber slices.