Pandan Chicken

This is another recipe that I learnt from Nur my cousin and the children simply love it. I think that is because it is different; all wrapped in the pandan leaf and looking exotic in a way.

I had tried this once long ago, using a different recipe. The ingredients used then very much resemble the spicy rendang / ayam percik. I suppose we can marinate the chicken with whatever tastes that please us. This recipe turns out mild and very aromatic.

Ingredients:

1/2 kg chicken breast (cut into 2 or 3 inch pieces; triangles if possible because it is wrapped into triangles)

Ingredients A

1 pandan leaf (thinly sliced)

2 stalks lemon grass (thinly sliced)
3 cloves garlic
Coriander roots (roughly cut)
Blend these ingredients till fine

1/2 cup fresh or evaporated milk
2 tablespoon oyster sauce
1 tablespoon thai seasoing sauce (or you can use fish sauce instead)
1/2 teaspoon chicken seasoning
Tumeric powder
Black pepper

Salt

Pandan leaves (to wrap chicken)
Toothpicks
Oil for frying

1. Marinate chicken with all items for at least 2 hours or overnight
2. Wrap the chicken with pandan leaves. Use the toothpicks to keep the chicken tightly wrapped
3. Heat oil and deep fry chicken
4. Serve with Thai chilli sauce

ps - if it is too challenging to wrap the chicken in the leaf, you can simply roll the leaf around the chicken and secure it with a toothpick.

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