A traditional and tasty Hainanese dish, this is an immensely popular chicken dish in Singapore and Malaysia. It may seem like a daunting list of ingredients, but most are very easy to find. Pandan leaves are used in Thai and Southeast Asian cuisines; look for them online or in specialty shops.
I tried this dish in Singapore and Kuala Lampur. Sounds dull, but it's really delicious! Be sure to make the sauce. It's fresh and full of flavor. I used a coconut rice recipe I got from a hotel chef. (I'll post it to Allrecipes so you can check it out.) It's critical to immerse the hot chicken in an ice bath to stop the cooking process and seal in the juicyness. My only criticism of the recipe is the amount of salt in the chicken sauce. That might be a typo. Start with a pinch and taste it until you get the flavors just right. Overall, this is a simple and delicious dish! - 22 May 2013 (Review from Allrecipes AU | NZ)