It's been so long since I last cooked. There's a lot going on in my life right now as my career is already starting, and the rainy weather has been draining all my energy away. Just this morning the sun finally peeked and stayed throughout the day, and I saw our pandan plants (screwpine leaves) in the garden, lush and green, waiting for me to pick on their wonderful foliage.
Now I don't want to make some pandan-flavored dessert, but I do want to cook pandan chicken. I've been eating a lot of it before, but I've never actually tried to cook some. The thought of eating sticky pandan flavored bite-sized chicken is so welcome right now. So here's my first try, and it came out delicious. You might want to adjust the seasonings or taste if you're not used to it. :)
Pandan Chicken Recipe
- a bunch of pandan leaves
- 8 pcs chicken thigh filletscut into 2-inch cubes
- 1 inch piece ginger, peeled and grated finely
- 3 cloves garlic, crushed and minced
- 1 tbsp soy sauce
- 2 1/2 tsp oyster sauce
- 1 1/2 tsp sesame oil
- 2 tsp sugar
- 1 tsp asian fish sauce
- 1 tsp ground black pepper
- In a deep bowl, combine the chicken pieces with all the ingredients above except the pandan leaves.
- Leave at the fridge to marinate for two hours.
- Lay a piece of chicken on one end of the pandan leaf and roll tightly. The chicken will shrink a bit during cooking so it's better to roll tight.
- Secure the end with a toothpick.
- Deep fry until golden brown.
- Remove the toothpicks and serve hot.