Prep 40 mins
Cook 15 mins
If you are a fan of Thai food, you must have tried their pandan chicken. It isn't spicy actually which is typical of thai food, but very fragrant and tasty. Cooking time excludes marinate time.
- 400 g chicken drumsticks, deboned and skinned
- 1 large pandan leaf, for wrapping
- 3 shallots
- 2 cm knob young ginger
- 4 cloves garlic
- 1 stalk lemongrass, sliced
- 3 dried chilies, soaked till soft
- 2 teaspoons light soy sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon fish sauce
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon salt
- 1 teaspoon sugar
- 1⁄2 teaspoon pepper
- 1 tablespoon cornflour
- 1⁄2 cup thick coconut milk
- canola oil (for deep frying)
- Cut chicken meat into 7cm x 2.5cm thick slices.
- Combine ground ingredients with the seasoning ingredients and marinate the chicken pieces with it.
- Leave to stand for two to three hours.
- Add coconut milk and mix well to blend.
- Wrap two pieces of chicken with a pandan leaf.
- Secure with a toothpick.
- Deep-fry pandan-wrapped chicken in hot oil until chicken is cooked through.
- Serve immediately.
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.
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.
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.