Chicken Soup with Pandan Leaves

Simple. Flavorful. Exotic.
This chicken soup idea that I found on a package of Knorr chicken broth cubes borrows the basic ingredients of the chicken tinola as it, like the classic filipino dish, also starts with sauteed garlic, onions and ginger. However, the addition of pandan leaves lends a unique, yet subtle, taste and aroma to the broth.

Makes 4 Servings

2 lbs whole chicken, cut into serving pieces
1/2 medium onion, peeled and sliced
2 to 3 cloves garlic, peeled and minced
1 thumb-sized fresh ginger, thinly sliced
6 to 8 pieces of pandan leaves, cut to around 6 inches long
2 broth cubes or 2 tbsp of broth granules
5 to 6 cups water
2 tbsps vegetable oil

In a deep sauce pot, heat vegetable oil.
Saute onion, ginger and garlic until tender and aromatic, around 2 to 3 minutes.
Add chicken and continue to saute until natural juices from chicken seeps through.
Pour in water. Bring to a boil.
Stir in broth cube until fully dissolved.
Add pandan leaves.
Lower heat and simmer until chicken meat is tender.

TIPS:
1) I was lucky to find pandan leaves in our local filipino store, although disappointingly in frozen form. If leaves are not available, the package suggests using instead about a teaspoon of pandan extract.