Sunday 17 August 2014

Pandan Chicken by Eileen Kou

Chicken thigh meat, cut into cubes
Pandan leaves, washed and dry

A (Blended):
8 shallots, peeled
4 cloves garlic, peeled
1 stalk lemon grass (serai), sliced
2 coriander roots, chopped
3 slices of ginger

1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp turmeric
1 tbsp sugar
1 tsp dark soya sauce
1 tbsp sesame oil
1/2 tsp white pepper powder

1) Marinate chicken meat with A and B for at least 3 hours.
2) Use a piece of big pandan leaf, form into cone and wrap up 1 or 2 cubes of chicken meat. You may refer to YouTube for guide. Just search under pandan chicken.
3) Arrange pandan chicken on wire rack. Drizzle with some oil and cover with more pandan leaves.
4) Bake in pre-heated air fryer/oven using 190°c for about 25-30 mins, till the pandan leaves covering on top are dry and golden brown.
5) You may also deep fry the chicken. Chicken is done when the pandan leaves turned brown and crispy looking. Drain on paper towels before serving.

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