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Chicken Wrapped in Pandan Leaves


Pandanus, Pandan or Screwpine leaves are originated from Southeast Asia. They are widely used in Thailand, Indonesia, Malaysia and Singapore. These leaves have a nice scent and often used in both savory and sweet dishes. The leaves can be pounded for their juices and is used in many sweet dishes. Guess I will be making something sweet with the pandan leaves very soon. So, watch out for it!


Chicken Wrapped In Pandan Leaves

400g Chicken Thigh, skinless and boneless, cut into bite size
300g Chicken Breast, skinless, cut into bite size
4 cloves Garlic, chopped
1 Tbsp Coriander Powder (use coriander root if,available)
1 tsp White Pepper
2 Tbsp Oyster Sauce
2 Tbsp Sesame Oil
1 Tbsp Sugar
2 tsp All Purpose Flour
2 Tbsp Light Soy Sauce
30 Pandan Leaves
Vegetable Oil for deep frying

Method

Combine all the ingredients and marinate for at least 3 hours or overnight.

When ready to cook, wrap the chicken with pandan leaves and secure with toothpicks.

Heat the oil and deep fry the chicken for about 6 to 8 minutes or until the chicken is well cooked. You can also bake the pandan chicken by heating up the oven to 200 degrees C and bake the chicken for about 25 minutes.

Serve the chicken with sweet chili sauce.
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Comments

  1. eatingclubvancouver_jsNovember 11, 2008 at 11:33 PM

    May I ask where you get pandan leaves?

    (Oh, I came by way of Chow Times and have been enjoying your blog.)

    ReplyDelete
  2. Angie TeeNovember 12, 2008 at 7:47 AM

    @eatingclub: I get my Pandan leaves from my backyard.. Haha, just kidding. I get mine from Chinatown in this little place called Wong Xin Market.

    Address: 747 Gore Avenue, Vancouver BC.
    Call them at: +604 688 8235


    and Thank you so much for commenting/enjoying on my blog!

    ReplyDelete
  3. Elin ChiaNovember 12, 2008 at 5:34 PM

    Hi,

    Wa, as I was reading this and drooling over those moist juicy pandan chicken pixs, my mind was made up " make it this weekend "
    haha..thanks for sharing.

    ReplyDelete
  4. TrissaNovember 10, 2009 at 1:45 AM

    This is my Dad's favourite dish - thanks for sharing it He will be happy when I attempt to make it - the first picture looks spectacular. I just want a big bowl of rice to eat this with now!

    ReplyDelete
  5. Ju (The Little Teochew)November 10, 2009 at 5:47 AM

    Hi! I couldn't help but notice that we both submitted pandan recipes on FG and TS :) I guess pandan fans can have your chicken for dinner and my cake for dessert? Great pics, great blog!!

    Cheers from Singapore
    Ju

    ReplyDelete
  6. tigerfishNovember 10, 2009 at 8:39 AM

    Here in California, pandan leaves in the freezer section :O

    ReplyDelete
  7. Ravenous CoupleNovember 10, 2009 at 10:14 AM

    we always use pandan as a flavoring and coloring agent and threw them out...how do they taste?

    ReplyDelete
  8. Jackie at Phamfatale.comNovember 10, 2009 at 11:36 AM

    My mouth is watering. Looks delicious. I rarely use pandan leaves for savory dishes, only for steaming jasmine rice. Gotta try this one!

    ReplyDelete
  9. UnknownJanuary 23, 2010 at 9:29 PM

    Dear Seasaltwithfood, these chicken wrapped pandan leaves look awesome! I did not know what pandan leaves were and am curious to try them for their sweetness.
    I felt like I had stepped into Gourmet Magazine. It was so well presented, clean, photos clear and professionally positioned. Excellent copy. I shall return for another bite of this wonderful blog. Thank you for sharing.
    Cheers, Gaby
    You can always visit me at http://ptsaldari.posterous.com.

    ReplyDelete
  10. moMay 28, 2010 at 9:06 PM

    my husband is inspired to make this as he was searching for a dish to make for a potluck... we didn't know where to get pandan leaves until we read the comments and realized that you are a fellow vancouverite! great cooking blog!

    ReplyDelete

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