Healthy Thai Khao Man Gai

Begin by submerging the chicken breasts in a substantial container and cover them with water; heat it up until boiling point. Then, lower the temperature to a moderate level and let it simmer for around 20 minutes or until the center is no longer pink. Remove from heat and let it cool down to a comfortable temperature.

Next, transfer the rice into a fine-mesh strainer and rinse it thoroughly with cold water. Repeat this process one more time to ensure the rice is clean.

In a large saucepan, heat some oil over high heat. Add 1/2 cup of sliced ginger and 2 tablespoons of crushed garlic; sauté until fragrant, taking about 1 to 2 minutes. Then, stir in the rice and reduce the heat to a medium level. Add 1 tablespoon of sugar and 1/4 teaspoon of salt to season the rice. Cook and stir until the rice turns white, adding water as needed to prevent it from burning, approximately 10 minutes.

Remove the rice from heat and add some pandan leaves. Transfer it to a rice cooker and pour in chicken stock; follow the manufacturer's instructions for cooking until the rice is tender. Gently fluff it with a rice paddle.

In a blender, combine 1 cup of chopped ginger, 1/2 cup of chopped garlic, chile peppers, 6 tablespoons of sugar, dark soy sauce, soy sauce, lime juice, vinegar, soybean paste, cilantro, chicken bouillon granules, and 1 teaspoon of salt. Blend until it's smooth.

Pour the sauce into a pot over medium heat and simmer for 5 minutes.

Finally, slice the chicken breasts and serve it over the cooked rice, accompanied by the sauce on the side.