Chicken In Pandan Leaves

In Malaysia, almost every kitchen garden which is the backyard, the ground by the road which is across the house or where ever there is soil, boasts a pandanus plant. The leaves of which are used in both savoury and sweet dishes. The flavor of Pandan is wholly unique and the taste is almost indescribable.The leaves impart a perfume flavor to the foods they contact and it does give this chicken dish it's signature.

BEFORE FRYING

AFTER FRYING

Ingredients:

1 lb diced chicken meat (i prefer chicken thighs)
Oil for deep-frying
40-50 pcs big pandan leaves, washed and wiped dried

Seasoning:
60 g shallots, chopped
30 g garlic, chopped
1 tablespoon lemongrass (white part only), grated

1 tablespoon galanga, grated(the original recipe calls for coriander roots)
1/2 teaspoon pepper
1/2 teaspoon salt
2 tablespoons fish gravy
1 teaspoon sugar
1 teaspoon tumeric powder
2 tablespoons honey
1 teaspoon black soy sauce

Method:

Marinate diced chicken meat with seasoning for 2-3 hours.

Wrap up chicken meat neatly with pandan leaves (refer below)

Heat up the oil for deep-frying, deep-fry the chicken till golden brown.

Dish and drain.

Serve hot and enjoy the aroma and flavor.

Note: Pandan chicken can also be wrapped and keep in the fridge. Deep-fry in hot oil before serving. It can also be baked for a more healthy way of cooking.

How to wrap: