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    You are in: Home / Recipes / Thai Pandan Chicken Recipe
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    Thai Pandan Chicken

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on July 25, 2008

      This is really delicious and easy to prepare ! Instead of deep frying, i tried to oven-cook with aluminium foil cover the pandan-wrapped chicken, the chicken was moist and infused with the aroma of pandan leaves.... yummy yummy ! plus it's more healthy. My husband, who doesn't like spicy food, tried to eat and love it so much the first time i cooked. This recipe definately will be my favourite recipe in my cooking book.

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    • on January 26, 2008

      These pandan chiken recipe is great!! tastes like the chiken from a Thai restaurant. Im a Malaysian, which is the neighboring coutry of Thailand, and I assure you I have tried authentic Thai recipes. This is definitely one. It doesnt matter how u wrap the chiken with the leaves. just cover most of it tightly by wrapping verticaly and horizontaly to make sure the juices stay inside.

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    • on September 24, 2005

      This is really good - the chicken is moist, tender, and not too hot. I love the scent of the pandan. Being cautious, I reduced the chilies from 3 to 2, but 3 would have been fine. I used chicken breasts rather than thighs, cut them as directed, and ended up with 12 packages, mainly because I was afraid that the chicken wouldn't cook through if it was too thick. Some idea of how to wrap these would have been useful. I needed 1 pandan leaf for each package, so used 12. The marinade resulted in quite wet chicken, which was made wetter by the coconut milk. I don't really understand the coconut milk's purpose. I used coconut cream which was pretty thick, but still liquid. I think I will cut back the amounts of the marinade and coconut milk next time. After forming the packages, I wiped them dry with paper towels and then deep fried them. Other than a little uncertaintly as to whether the chicken inside was cooked, that went well. Thank you very much for sharing this recipe with us. I'm adding this note because I just noticed that I probably got the amount of meat wrong - this recipe calls for 400 g drumsticks, from which the bones are removed. I used 400 g boneless chicken breast, which may account for the higher yield.

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    Nutritional Facts for Thai Pandan Chicken

    Serving Size: 1 (632 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 217.6
     
    Calories from Fat 89
    41%
    Total Fat 9.9 g
    15%
    Saturated Fat 5.4 g
    27%
    Cholesterol 54.0 mg
    18%
    Sodium 469.1 mg
    19%
    Total Carbohydrate 18.0 g
    6%
    Dietary Fiber 0.3 g
    1%
    Sugars 13.8 g
    55%
    Protein 13.9 g
    27%

    The following items or measurements are not included:

    pandan leaves

    ginger

    lemongrass

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