Pandan Chicken

Pandan Chicken is another delicious example of Malaysian cuisine. You do not eat the leaves , but the smell of the leaves are quite lovely. Growing up we had a pandan leaf plant in our backyard and we could cut the leaves whenever we needed it. You can also add a pandan leaf to your rice when you are boiling it for a fragrant smell and flavour.

The pandan leaves keep the chicken moist as they are being pan fried. As I did not make the chicken spicy, I made a spicy sauce on the side. This chicken goes really well with some rice.

Ing:

Vegetable oil for frying

700 g boneless chicken breast, sliced into 1 inch slices

2 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp sesame oil

1 tbsp fish sauce

1 tbsp grated ginger

1/2 tsp chilli powder (optional)

1 tsp ground pepper

20 long pandan leaves

Method:

1. Mix the chicken with all the ingredients except the pandan leaves.

2. Wash the leaves. Take one leaf and wrap it around the chicken slice. If the leaf is too long, cut it when you reach the end of the chicken slice. You can use toothpicks to keep the leaves in place, but I find that you can get away without using them.

3. Marinate for an hour.

4.Pan fry the chicken pieces until cooked.

5. Serve with leaves intact, however, please remove leaves when you eat the chicken.

Sauce

Ing

Juice of 1/2 lime

1 1/2 tbsp sambal olek

1 scallion/ 2 tbsp cilantro, sliced thinly

1 chilli pepper, sliced thinly

Method:

1. Mix ingredients together and serve.

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SKF2011

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