Simple Pandan Chicken (Chicken Wrapped in Screwpine Leaves)

I just love everything with pandan. This is my favourite way of cooking chicken. Moist and tender. I prefer to enjoy this thai inspired dish without any dip. Quite an easy dish to prepare and the only arduous work is wrapping the chicken one by one. It doesn’t matter how you wrap the chicken actually, just cover most of it.

Simple Pandan Chicken (Chicken Wrapped in Screwpine Leaves)

Ingredients

600 gm boneless chicken 

2 tsp turmeric powder

2 tsp fennel powder

2 tsp chili powder

2 tbsp oyster sauce

½ tsp salt / fish sauce

2 tbsp sugar

4 - 5 shallots – peeled and blended

4 lemongrasses (white part only) – blended

Pandan leaves – use the broad and long pandan leaves for easy wrapping

Directions

Cut the chicken into bite pieces. Set aside.

Blend the shallots and lemongrass. Do not add too much water in the blender so that the paste will not be too runny.

Marinate the chicken with all the ingredients for 1 hour.

Wrap each piece of the chicken with pandan leaves by folding the leaf to form a pocket to hold the chicken. Then insert the tip of the leaf through the gap between the leaf and the meat to fasten the pocket. This is how I normally do it. My sister finds this method tricky and she would just roll up each chicken pieces with the leaf then fasten with a toothpick.

Deep-fry until golden brown. Drain on paper towel.

Serve.