Wednesday 10 December 2014

"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. 



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