Chicken Wrapped in Pandan Leaf

Yet another chicken recipe. The last time i cooked this dish was many years ago. I love the fragrant smell of the spices and the pandan leave once in contact with hot oil. The texture of the chicken is succulent due to the marination. The original recipe calls for two different sauces and cooking wine. I omit these and only use 1 tbls of light soya sauce and the taste is still great.

Chicken Wrapped In Pandan Leave

Ingredients:
500 g chicken
1 1/2 tbls coriander roots, chopped
1 1/2 tbls garlic
3/4 tsp white peppercorns
1 tbls palm sugar
1 tbls light soya sauce
1 tbls sesame oil
1 tbls milk
30 pandan leaves, cleaned well

Methods:
1. Cut the chicken into 2″ chunks, leaving the skin on.
2. Smash the garlic, peppercorns & cilantro/corriander roots together in a mortar & pestle to make a paste.
3. Transfer to a bowl. Add soy sauce, palm sugar, sesame oil and milk. Mix well.
4. Add the chicken and mix well. Cover and marinate for an hour or more in the refrigerator.
5. When the chicken is finished marinating, create little ‘pandan-leaf’ packets. Add one piece of chicken per leaf packet.
6. Fry the leaf packet on medium heat for about 3-4 minutes per side, until brown.