Wednesday, October 21, 2020
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Chicken Pandan

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.

chicken_pandan_2

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

Ingredients:

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)

Directions:

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.

Enjoy!

Olive

Chicken Pandan

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Author: Olive
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Ingredients (click ingredient to buy it)

Instructions

  • 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.
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

 

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