Sunday, 16 November 2008

Pandan Chicken (Screwpine leaves chicken)

Pandan leaves can be found in many Asian store, a bundle of leaves cost around 2 quid. The leaves bring with it aromatic sense and very Oriental feel to it. We used a lot of pandan in Malaysian, Thai, Singaporean and Indonesian cooking. For example when one cooked rice in coconut milk, throw in a pandan leaves tied in a knot, you'll be amazed by what this little green could deliver.

One of my friend has given me loads of pandan leaves for FREE. Well been awhile since I had Pandan Chicken I thought. Pandan chicken is distinctively Thai cuisine. Last week I was in a Thai restaurant for dinner but there is no pandan chicken on the menu. Somehow I felt this dish has been underestimated in many Thai restaurant abroad. Well, well...... if there is none, find way to make some.

This dish somehow has evolved into many varieties across South East Asia, with different spices used to marinate the chicken. However I'm still a die hard fan of Thai cuisines and stick to the authentic Thai version. This dish is simple and easy to make and verdict ..... marvellous .

Pandan Chicken

Ingredients (makes 15)
  • 300 gm skinless and boneless chicken thigh or chicken breast
  • 1 tbsp tumeric
  • 1 tbsp brown sugar
  • 2 shallots, finely chopped
  • 1 tbsp finely chopped ginger
  • 1.5 tbsp coconut cream
  • 1 lemon grass stalk finely chopped
  • 1 tsp salt
  • 1/2 tbsp fish sauce
  • 2 green chillis finely chopped
  • 8 pandan leaves
  • toothpick
  • Vegetable oil for deep frying
  1. Diced into cube the chicken into 15 portions
  2. Add all the other ingredients into the chicken and marinate for 2 hours
  3. Placed one piece of chicken onto a pandan leaves, roll the leaves over the meat. Use about half a leaves length for each chicken pieces. Secured with toothpick.
  4. Heat oil in a wok/fryer/pot, once heated put in the rolled pandan chicken into the hot oil and fry for about 7-8minutes, until golden brown.
  5. Removed the chicken and drained on oil paper.
  6. Served with rice or eat on it's own.......delicious.
Simple yet lovely..................


Algernond said...

Awww. Can't believe I'm not in coutry when you do this!!! Looks great :-)

fen said...

You boleh-la...but the versions that we get here are the triangular ones, that's fully wrapped.
Wonder when we can finally go to Cambridge and eat all those goodies.

fen said...

Oh, just realised. Shouldn't it be screwpine?

Christine Toh said...

Algernond, you can dial for takeaways. You know the number :-)

Fen, yes I know how to do the traingle wrapping, however the rolled type you've slight crisp at both end while still moisture inside :-) and it's also easy for beginners. Yes it's screwpine :-)

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