Boil the Chicken: Place the chicken breasts in a pot, cover with water, and bring to a boil. Reduce heat and simmer for about 15-20 minutes until fully cooked.
Shred the Chicken: Let the chicken cool for a few minutes until it’s safe to handle. Using two forks or your fingers, shred the chicken into bite-sized pieces. Set aside.
Cook the Rice
Measure the Rice: As a general rule, plan for about ½ to ¾ cup of uncooked rice per person. Rinse the rice under cold water until the water runs clear.
Cook the Rice: Follow the package instructions for cooking jasmine rice. Typically, it involves combining rice with water (usually a 1:1.5 ratio of rice to water), bringing it to a boil, then simmering until the water is absorbed and the rice is tender.
Preparing the Hawaiian Haystack Sauce
Melt Butter: In a large saucepan, melt the butter over medium heat.
Add Garlic: Add the diced garlic and sauté until fragrant (about 1-2 minutes).
Make a Roux: Stir in the flour and cook for a minute to form a roux.
Add Liquids: Gradually whisk in the coconut milk and half and half. Bring to a simmer, stirring, until the sauce thickens.
Season: Add salt and adjust seasoning as needed.
Add Chicken to Sauce: Add the shredded chicken to the sauce to get the sauce to chicken ration you prefer.
How to Serve
Serve Rice: Spoon the cooked jasmine rice onto plates or into bowls.
Add Chicken and Sauce: Ladle the creamy chicken and sauce over the rice.
Add Toppings: Let everyone top their haystack with their chosen toppings. My favorite toppings are: Cheese, Tomatoes, Green Onions, Pineapple, Mandarin Oranges, Celery, Almonds, Coconut, Chow Mein Noodles