Chicken Pandan
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
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.
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