Saturday, August 28, 2021

Pandan Chicken Recipe

Chop 400g of boneless chicken into squarish chunks. Make some pandan juice by blending a bunch of pandan leaves with some water. Strain the mixture to get the pandan juice.

Then marinate the chicken with the pandan juice, 2 cloves of minced garlic, 1 tsp coriander powder, 1/2 tsp Sarawak white pepper, 1/2 tbsp fish sauce, 1/2 tbsp light soya, 1.5 tbsp oyster sauce, 1 tsp sugar and 1 tsp sesame oil. Refrigerate for 1 hour.

Take a pandan leaf and fold the left side over the right to form a sort of cup at the bottom where you can insert a chicken for it to sit snuggly there.

Then use the other right side to fold under and over and insert into the gap on the other side to “tie” like a sort of knot. Refer to the video for more clarity.

Place them on a tray lined with baking paper. Drizzle the remaining marinade over the chicken. Bake them for 200 Celcius fan mode for 20 minutes until the chicken is fully cooked. 

Remove the pandan chicken from oven and enjoy. 

For more, see the full YouTube video in 4K HDR here. Be sure to subscribe and leave a like and comment.

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