Pandan Chicken

Pandan or screwpine leaves are to Asian countries, what vanilla is to the West. The leaves are traditionally used to flavour rice, curries, milk puddings, and ice-cream. In Sri Lanka, Malaysia and Indonesia, pandan is highly prized for festival occasions. It is also used to flavour prawn and pea and bean recipes, meat and vegetable curries, poultry dishes and pickles, jellies and confectionery. To use for flavouring, several leaves (fresh or dried) are rolled and tied together and placed in the saucepan when boiling rice, milk, etc. The leaves are removed at the end of cooking. A very strong decoction is made by simmering chopped leaves in a small amount of water, which is strained and used to flavour dishes. Try wrapping pandan leaves around fish or chicken before roasting. A popular sweets dish is made with coconut milk, rice and pandan leaves for flavour.Below is a recipe using pandan.It is wrapped in chicken and deep fried. Serve it hot with rice.


200g chicken pieces
1/2 cup grated coconut
3 red chillies
8 shallots
2 lemon grass
1 tbsp oyster sauce
1 tbsp plum sauce or honey
1 egg
60g corn flour
60ml light soy sauce
Salt and sugar to taste
3 tbsp yogurt
Pandan leaves
Cooking oil for deep frying


1. Dice the chicken into required size.
2. Coarsely pound the red chillies, shallots and lemon grass.
3. Mix in grated coconut (the white part only), yogurt, oyster sauce, beaten egg, corn flour, salt, sugar to taste.
4. Marinate for 2 hours.
5. Wrap one chicken piece at a time in pandan leaves.Use a toothpick if necessary to bind the leaves.
6. Deep fry chicken until cooked.

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