Pandan chicken

Pandan chicken

By
From
Have You Eaten
Makes
25-30
Photographer
Billy Law

This is super simple and fast to make, but you do need to find some pandan leaves at your local Asian greengrocer before you start. The pandan leaves give the chicken a subtle sweetness and aroma, and also help to keep the meat moist while it cooks.

Ingredients

Quantity Ingredient
500g boneless, skinless chicken breasts, cut into 5 × 2 cm strips
15 pandan leaves, (see note)
30 bamboo skewers
500ml vegetable oil

Marinade

Quantity Ingredient
2 tablespoons curry powder
1 tablespoon ground turmeric
3 tablespoons coconut cream
2 lemongrass stalks, finely chopped, white part only
3 garlic cloves, finely chopped
1 tablespoon fish sauce
1 teaspoon sugar
pinch each of salt and ground white pepper

Method

  1. Combine the marinade ingredients in a large mixing bowl, add the chicken strips and rub the marinade into the chicken until well coated. Cover with plastic wrap and place in the refrigerator to marinate for at least 1 hour, or preferably overnight.
  2. Cut the pandan leaves into 10 cm lengths, then gather the leaves up into one bunch and gently twist the bunch to bruise the leaves; this will help to release the essence. Be careful not to tear the leaves.
  3. Place a piece of chicken at one end of a pandan leaf. Fold the leaf over, then roll up until the whole leaf is wrapped around the chicken. Insert a skewer through the centre of the parcel to secure the leaf and chicken together. Repeat the process with all the chicken strips.
  4. Heat the vegetable oil in a frying pan over medium– high heat. Fry the pandan chicken in batches for 2–3 minutes, or until the chicken is cooked. Remove and drain on paper towel. Serve hot; unwrap to eat and discard the pandan leaves.

Note

  • Pandan leaves are available in Asian grocers, either fresh or frozen. Pandan leaves have a very subtle flavour; bruise the leaves to release the flavour by folding and tying the leaves into a knot before cooking.
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