Pandan Chicken

I saw bundles of long screwpine leaves in the supermarket and so without thinking twice, I dropped two bundles in the cart. I first thought of using some in my steamed rice but remembering the chicken fillets I still have in the freezer, I've decided to just make some Chicken Pandan.

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Pandan Chicken

1/2kg chicken parts (I used breast fillet)
about 10pcs pandan leaves
2tsp soy sauce
2tbsp fish sauce
2tbsp oyster sauce
1/2tsp sugar
1/2tsp ground black pepper
2tsp garlic powder (or you may use minced garlic cloves)
2tsp turmeric powder (or minced ginger)
1tbsp vinegar
oil for deep frying

How I did it:
I mixed the soy sauce, fish sauce, oyster sauce, sugar, ground black pepper, garlic powder, turmeric powder and vinegar in a bowl.
I marinated the chicken breast fillet overnight (though marinating for at least three hours will already render a tasty chicken meat).
I then cleaned the pandan leaves, wiped it dry. I covered the chicken meat with the pandan leaves then used toothpicks to hold.
I heated the oil in a frying pan over medium to high heat then deep fried the chicken wrapped with pandan.

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It is best eaten with steamed rice!
Tip: Using long pandan leaves will make wrapping the chicken a breeze.

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