Thursday, Dec 20 2007

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Pandan Chicken

By Sudha Mohan

This recipe uses screwpine leaves (pandan leaves).

Ingredients

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

Method:

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
6. Deep fry chicken until cooked.

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