Pandan chicken and black bean parcels

Pandan chicken and black bean parcels

From
Bitesize Savoury
Makes
20
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
1 tablespoon salted black beans, soaked in water, drained and finely chopped, (see note)
1 tablespoon chilli bean paste, (see note)
1 tablespoon kecap manis
500g skinless chicken thigh fillets
20 pandan leaves, (see note)

Method

  1. Combine the salted black beans, chilli bean paste and kecap manis in a shallow bowl. Cut each thigh fillet into 4 evenly sized pieces. Add to the salted black bean mixture and coat well. Refrigerate for 1 hour to marinate.
  2. Preheat the oven to 180°C.
  3. Lay the pandan leaves on a surface. Place 1 piece of chicken at the end of each leaf and roll up into a triangle to enclose. Secure with a toothpick and place on a baking tray. Bake for 10–15 minutes or until cooked through, turning once.

Note :

  • Salted black beans, chilli bean paste and pandan leaves are available from Chinese or Thai grocers.
Tags:
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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