Chicken in Pandan Leaves
 
Prep time
Cook time
Total time
 
Fragrant Chicken wrapped in flavorful Pandan Leaves
Author:
Recipe type: Appetizer; Main
Cuisine: Asian
Serves: 4
Ingredients
  • 500g chicken breast, cut into 4x4 cm each
  • 1 tbsp garlic cloves, crushed
  • 1 tbsp coriander root, minced
  • 1 tbsp salt
  • 1 tbsp pepper, freshly grounded
  • 1 tsp sugar
  • 1 tbsp ginger, grated
  • 2 tbsp soy sauce, light
  • 1 tbsp sesame oil
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 20 pandan leaves
  • 2 tbsp vegetable oil for frying
  • Dip:
  • 3 tbsp water
  • 4 tbsp sugar
  • 3 tbsp soy sauce, dark
  • 1 tsp salt
  • rice vinegar optional
Instructions
  1. Cut the chicken into 20 pieces. Combine the garlic, coriander with salt in a mortar and crush until smooth. Add the pepper and the remaining ingredients sugar, ginger, soy Sauce, sesame oil, fish sauce and oyster sauce. Put the chicken into the sauce, stir to coat, then refrigerate covered, for 1 hour to marinate.
  2. Wrap each piece of chicken in the pandan leaves by wrapping a leaf around the chicken one way, then wrapping a second leaf around the chicken tin the opposite direction. Secure with a toothpick.
  3. Option A: Preheat oven to 180°C. Brush the packages with a little oil, transfer to a greased baking tray and bake for 12 minutes until cooked through.
  4. Option B: Deep fry in a wok until they are golden brown.
  5. Option C: Steam with no oil over boiling water about 15 minutes until cooked through.
  6. For the sesame dip boil the water and sugar in a little pot until the sugar has discharged and the liquid is more like syrup. Add the salt and the dark soy sauce and heat up the sauce. If needed add rice vinegar.
  7. Let the fried pandan packages rest on a kitchen paper. Remove the leaves and serve the warm chicken with the sweet dip.
Recipe by Culinary Adventures at https://culinaryadventures.blog/pandanchicken/