Pandan Chicken

 

Since I’d been craving for Pandan Chicken for a couple of weeks now, I decided to just go and make some. I haven’t made these in ages so I basically just went ahead and guessed at the recipe. I didn’t hear any complaints from the family so I guess I guessed right.😅😋

I prepared the chicken the night before, making a marinade of sesame oil, soy sauce, oyster sauce, salt and ground pepper, chopped garlic, grated ginger and  brown sugar. I then marinated the chicken thigh fillet for about 30 minutes, making sure that all pieces were sufficiently seasoned.

To wrap the chicken, you can just roll the chicken on the pandan leaf then just secure with toothpick. Personally I prefer making a knot with the pandan leaf and putting the chicken inside – kinda like how they make those puffy paper stars. ⭐️⭐️⭐️

The following morning, I placed the wrapped chicken in the pan, added some of the marinade, covered it and let it simmer for a few minutes, just to make sure the chicken was cooked thru. Once the marinade had evaporated, I then added some oil and continued cooking for another 2-3 minutes.

Unfortunately I wasn’t able to take any pictures of the unwrapped chicken since they disappeared even faster than TS changed partners, but it’s all good.🍴🍚😋

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