Chicken Pandan

When I started getting more serious in cooking my own food after I graduated from college, one of the things I’ve always wanted to learn was how to incorporate different herbs to enhance the flavor of the dishes. This one is a good example of how you can add a few herbs to liven up the flavor of a protein that can be commonly found inside any household freezer.

What you’ll need:
Pandan Leaves
1/2 kg Chicken thigh fillets
1 Lemongrass, sliced
1/2 tbsp salt
1 tsp sugar
1/2 tbsp Black Pepper (ground)
1/2 cup red onion
3 tbsp garlic (minced)
3 tbsp ginger (chopped)
1 cup Coconut milk
Cooking oil
Toothpicks (optional)

Step 1:
Slice the chicken thigh fillets into small squares, big enough so that you can roll them in such a way that one of the ends will be able to touch the other end (but don’t roll them just yet as we still have step 2).

Step 2:
In a bowl, add the chicken, lemongrass, salt, pepper, onions, garlic, ginger, sugar, and coconut milk. Leave to marinade for about 3-4 hours. You may also opt to leave this overnight inside the fridge.

Step 3:20120824_100144
Roll each chicken piece and wrap it with a pandan leaf, securing the cover with either a toothpick or inserting the last end of the leaf under another that’s already wrapped around the chicken.

Step 4:
Deep-fry for about 10 to 15 minutes. Do not overcook as you want to make sure the juices are still inside the chicken, making it moist and shiny.

Best served with sweet & sour chili sauce and white steamed rice.






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