Pandan Chicken Recipe

Ingredients:

• 2 stalks of Lemon grass (white part of the stalk)
• 1 peeled, small onion
• 2 garlic cloves
• 1 tablespoon spice powder mix
• 1 tablespoon Malay curry powder
• 2 tablespoon Coconut milk
• 1 teaspoon Tumeric
• 2 teaspoon Sugar
• 2 pieces of skinless and boneless chicken breasts sliced into small pieces of about 2” by 1”
• 10 Pandan leaves
• Vegetable oil

Steps:

1. The lemon grass, onion, garlic, spices, curry powder, coconut milk, turmeric and sugar are blended together until a thick paste is obtained.
2. The chicken is marinated in this paste and allowed to rest overnight in the refrigerator.
3. A pandan leaf is cut into two 8” sized bits.
4. Place some marinated chicken in the middle of the leaf and wrap the leaf around it so as to form a neat square about 3 inches wide. The wrapping of the Pandan leaf around the chicken follows a distinctive pattern that secures the chicken pieces during the deep frying process, protecting them from being over-fried.
5. This square is pinned into position using two toothpicks. This is done for all chicken pieces.
6. Heat the oil is a wok.
7. Place the wrapped chicken pieces in the boiling oil and deep fry for about five minutes until they turn deep brown.
8. Remove and serve in a plate. Let the guests remove the picks themselves and unwrap their “gift” for a nice and unusual taste. Serve hot.