I’ve finally tried making chicken pandan (chicken tenders wrapped in pandan leaves and fried), I did it yesterday. I searched for a recipe online and found one here. I’ve always thought that chicken pandan is a Filipino dish but it turned out it’s Thai and Malaysian in origin.
I got everything the recipe needs and made sure I followed the recipe to the letter because it’s my first time to do it, I was tempted to add more than what is asked while I was measuring the marinade ingredients, I thought it wouldn’t be enough for the chicken pieces but I was wrong, it was just right. No leftover marinade to throw away.
The only “hard” part is the wrapping of the chicken, the pandan leaves I bought was narrow, it took me quite a while to cover the chicken pieces, whew. I have leftover pandan leaves I put some with the rice I was cooking.
The chicken tastes really good, I didn’t taste much of the pandan though, I don’t think I bought good pandan leaves, they’re not aromatic enough, even the ones I put in the rice didn’t release that fragrant sweet smell I was expecting. I rarely use pandan in cooking so I don’t know what to look for when buying, I just picked up one from the veggie aisle.
Here’s my chicken pandan…for great photos of chicken pandan, check out Rasa Malaysia’s blog.
Here’s the recipe:
CHICKEN PANDAN (CHICKEN WRAPPED IN SCREWPINE LEAVES)
adapted from Rasa Malaysia
2 pieces skinless and boneless chicken breast (cut into 2 in. x 1 in. cubes)
1/8 teaspoon sesame seeds
1 teaspoon soy sauce
1/2 teaspoon oyster sauce
1/8 teaspoon sesame oil
3 dashes white pepper powder (I used black pepper)
1/4 teaspoon sugar
1/8 teaspoon fish sauce
3 inches fresh ginger (grated and squeezed for juice)
Mix the chicken pieces with all the seasonings above.
Add the ginger juice and marinate for 1 hour.
Put a piece of the chicken towards the end of the pandan leave and roll it up tightly.
Secure with a tooth pick.
Deep fry until golden brown.
Dish out and serve hot.
- PANDAN LEAVES
- 2 PIECES SKINLESS AND BONELESS CHICKEN BREAST CUT INTO 2 IN. X 1 IN. CUBES
- 1/8 TEASPOON SESAME SEEDS
- 1 TEASPOON SOY SAUCE
- 1/2 TEASPOON OYSTER SAUCE
- 1/8 TEASPOON SESAME OIL
- 3 DASHES WHITE PEPPER POWDER I USED BLACK PEPPER
- 1/4 TEASPOON SUGAR
- 1/8 TEASPOON FISH SAUCE
- 3 INCHES FRESH GINGER GRATED AND SQUEEZED FOR JUICE
- MIX THE CHICKEN PIECES WITH ALL THE SEASONINGS ABOVE.
- ADD THE GINGER JUICE AND MARINATE FOR 1 HOUR.
- PUT A PIECE OF THE CHICKEN TOWARDS THE END OF THE PANDAN LEAVE AND ROLL IT UP TIGHTLY.
- SECURE WITH A TOOTH PICK.
- DEEP FRY UNTIL GOLDEN BROWN.
- DISH OUT AND SERVE HOT.