Pandanus, Pandan or Screwpine leaves are originated from Southeast Asia. They are widely used in Thailand, Indonesia, Malaysia and Singapore. These leaves have a nice scent and often used in both savory and sweet dishes. The leaves can be pounded for their juices and is used in many sweet dishes. Guess I will be making something sweet with the pandan leaves very soon. So, watch out for it!
Chicken Wrapped In Pandan Leaves
400g Chicken Thigh, skinless and boneless, cut into bite size
300g Chicken Breast, skinless, cut into bite size
4 cloves Garlic, chopped
1 Tbsp Coriander Powder (use coriander root if,available)
1 tsp White Pepper
2 Tbsp Oyster Sauce
2 Tbsp Sesame Oil
1 Tbsp Sugar
2 tsp All Purpose Flour
2 Tbsp Light Soy Sauce
30 Pandan Leaves
Vegetable Oil for deep frying
Combine all the ingredients and marinate for at least 3 hours or overnight.
When ready to cook, wrap the chicken with pandan leaves and secure with toothpicks.
Heat the oil and deep fry the chicken for about 6 to 8 minutes or until the chicken is well cooked. You can also bake the pandan chicken by heating up the oven to 200 degrees C and bake the chicken for about 25 minutes.
Serve the chicken with sweet chili sauce.