"Cheat" Pandan Wrap Chicken

Pandan wrap chicken was made easy with tomyum paste. I didn't bother to cut the chicken into small pieces & wrap them nicely in a little parcel. They turned out delicious!

Pandan wrap chicken with TomYum paste. 

Ingredients : 

8 Chicken thighs - cleaned. Debone & cut  them into smaller pieces if you like. 

2 lemon grass - only the white part

6 shallots 

2 big tbsp tomyum paste 

2 tsp sugar, add more if you like them sweeter. 

Chillie flakes ( optional ) 

Salt to taste

Some Pandan leaves / skrewpine leaves - cleaned & soften with hot water. 

Bamboo skewers ( soaked in water for 30 mins )  to hold the Pandan leaves 

Preparation methods : 

1. Clean  chicken & cut them into smaller pieces / remove the bones if you like.

2. Marinades : Pound shallows, lemon grass into paste. Add in the salt , sugar , chillie flakes & tomyum paste. Mix well. 

3. Marinate the chicken well with the marindes.

4. Wrap the chicken with pandan leaves & secured them with the bamboo skewer. 

5. Set aside for 3 hrs or best to marinate overnight. 

6. Pan fried the chicken with some oil to "seal" the meat & get the burnt looking pandan leaves. Transfer to a baking tray. 

7. Bake in a preheated oven at 180 degree C for 15 mins & turned to grill for 5-10 mins to get the cripy edges. 

Bon appétit ! 

Chin's notes: 

1. If you like more spicy, can add 1 - 2 tbsp of curry power. 

2. If you do not wish to "seal" the chicken, skip step 6 & bake them in the oven for a longer period. 

3. Or you can continue to pan fried (step 6) until the chicken is fully cooked.