Skip to main content
HelloFresh Chicken and Pandan Infused Rice
HelloFresh Chicken and Pandan Infused Rice

HelloFresh Chicken and Pandan Infused Rice

Recipe Development Team
Recipe Development TeamPublished on June 17, 2015

A little while ago Patrick dared to try his hand at a Singaporean institution: Chicken Rice. This deceptively simple dish is to Singapore what Shepherd’s Pie is to the UK. For this version 2.0 we’ve got a few recommendations to make it perfect: 1) Make sure you ‘poach’ rather than boil your chicken, 2) save any leftover stock to drizzle on your rice at the end and 3) don’t throw away that odd looking leaf in your box - it’s the pandan for the rice!

Tags:
Lactose Free
Allergens:
Cereals containing gluten
Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active
DifficultyMedium

Ingredients

serving amount

½

Chicken Stock Pot

3

Spring Onion

2

Ginger

2

British Chicken Breasts

1

Basmati Rice

1

Pandan Leaf

½

Soy Sauce

(Contains: Cereals containing gluten, Soya)

½

Cucumber

(May contain traces of: Celery)

Nutritional information

/ per serving
Energy (kcal)439 kcal
Energy (kJ)1837 kJ
Fat2 g
of which saturates1 g
Carbohydrate68 g
Protein35 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pot
Knife
Spoon
Lid
Bowl

Cooking Instructions and Tips

1

In a medium sized pot add enough water to cover the chicken (around 700 - 900ml). Bring the water to a boil and add 1½ stock pot.

Finely slice spring onion
2

Chop 2 of the spring onions into 3cm pieces. Peel the skin from the ginger using the edge of a spoon (then discard it) and roughly chop. Chop the remaining spring onion widthways into thin discs, separating the white and green parts.

Add chicken
3

Add the 2 roughly chopped spring onions and half the ginger to the larger pot of boiling water. Add the chicken to the pot and bring it back to a very gentle boil. As soon as you see bubbles, turn the heat down so that the chicken poaches. Tip: ‘Poaching’ means the water is steaming but there are no big bubbles rising through it. Cook for 20 mins then remove the breasts and keep to the side.

4

Heat 2 tsp of oil in another medium sized pot on medium-low heat. Once hot add the remaining ginger and the whites of the remaining spring onion. Gently cook for 3 mins before adding the rice and cooking for a further 2 mins. Tip: Take a big enough pot; you’ll boil the rice in this.

Add pandan leaf
5

Tie the pandan leaf into a knot and add this to the pot of rice. Scoop out exactly 350ml (exactly) of the water from the chicken pot and add to the rice. Cover the rice pot with a tight lid. Turn the heat to its lowest and leave for 10 mins before taking off the heat for 10 mins. Tip: Do not peek under the lid for the whole 20 mins or the rice will not cook perfectly.

Rub soy sauce over chicken
6

Check to see if the chicken is cooked through - it should no longer be pink in the middle. Once you remove it rub ½ tsp of soy sauce over each breast and keep to the side.

7

Slice the cucumber as thinly as possible. Tip: If you have a cheese scraper, you can also thinly slice the cucumber with this by slicing of one of the ends and then just scraping each cucumber slice onto your chopping board. After 20 mins remove the pandan leaf from the rice and fluff it up with a fork. Fill a round cup with the rice, press it down and then turn onto the plate (like a sandcastle!).

Finished dish
8

Slice the chicken into diagonal slices and arrange next to the rice. Serve with some sliced cucumber, a drizzle of the remaining soy sauce and a sprinkle of the greens of the spring onions.

This week's must-try HelloFresh recipes

Umami Miso Mushroom Rigatoni

Umami Miso Mushroom Rigatoni

with Peas and Cheese
Curried Cauliflower Cheese Filo Pie

Curried Cauliflower Cheese Filo Pie

with Baby Leaf Salad
Halloumi, Pea and Coconut Pasanda Curry

Halloumi, Pea and Coconut Pasanda Curry

with Mango Chutney, Baby Spinach and Basmati Rice
Meat-Free Mince Chilli non Carne Loaded Rice Bowl

Meat-Free Mince Chilli non Carne Loaded Rice Bowl

with Kidney Beans, Smashed Avocado, Tomato Salsa and Cheese
Singapore Style Crispy Tofu & Black Pepper Noodles

Singapore Style Crispy Tofu & Black Pepper Noodles

with Green Beans, Pak Choi and Bell Pepper
Thai Style Chicken Noodles

Thai Style Chicken Noodles

with Green Beans and Pepper
Warming Ginger, Cauliflower and Coconut Bowl

Warming Ginger, Cauliflower and Coconut Bowl

with Zesty Rice and Black Beans
Puttanesca Style Rigatoni

Puttanesca Style Rigatoni

with Tenderstem® Broccoli, Olives and Cheese
Creamy Mexican Style Spiced Stew and Ciabatta

Creamy Mexican Style Spiced Stew and Ciabatta

with Corn, Butter Beans and Sweet Potato
Rogan Josh Lamb Burger

Rogan Josh Lamb Burger

with Zesty Fries, Mango Chutney Mayo and Kachumber Salad
Super Quick Teriyaki Pork Rice Bowl

Super Quick Teriyaki Pork Rice Bowl

with Pea Pods and Sesame Seeds
Speediest Sambal Teriyaki Beef Noodles

Speediest Sambal Teriyaki Beef Noodles

with Pea Pods, Carrot and Sesame
Honey Glazed Sausage Bake and Bravas Inspired Sauce

Honey Glazed Sausage Bake and Bravas Inspired Sauce

with Roasted Baby Plum Tomatoes, Red Onion and Peas
Tex-Mex Style Pork and Bean Chilli

Tex-Mex Style Pork and Bean Chilli

with Courgette, Tostada Dippers and Soured Cream
Speedy Spicy Cajun Chicken Macaroni

Speedy Spicy Cajun Chicken Macaroni

with Peas, Pepper and Italian Style Cheese
Speedy Chorizo Orzo

Speedy Chorizo Orzo

with Cheese, Peas and Rocket
Chermoula Pork Koftas and Greek Style Fries

Chermoula Pork Koftas and Greek Style Fries

with Roasted Garlic Yoghurt and Lemon Dressed Salad
Cumberland Sausages in Mustard Cream Sauce

Cumberland Sausages in Mustard Cream Sauce

with Roasted Roots and Herby Chips
Sticky Honey Indonesian Style Beef Rice Bowl

Sticky Honey Indonesian Style Beef Rice Bowl

with Pepper, Cabbage and Carrot
Central American Inspired Bacon and Black Bean Stew

Central American Inspired Bacon and Black Bean Stew

with Roasted Broccoli, Rice and Orange