Ingredients:
600 g diced chicken meat
5 cups oil for deep-frying
40-50 pcs big pandan leaves, washed
Seasoning:
60 g shallots, chopped
30 g garlic, chopped
1 tablespoon lemongrass (white part only), chopped
1 tablespoon coriander roots, chopped
1 teaspoon peppercorns, pounded
1/2 teaspoon salt
2 tablespoons fish gravy
1 teaspoon sugar
1 teaspoon turmeric powder
2 tablespoons honey
1 teaspoon black soy sauce
Method:
Marinate diced chicken meat with seasoning for 2-3 hours.
Wrap up chicken meat neatly with pandan leaves (refer below). Heat up the oil
for deep-frying, deep-fry the chicken till golden brown. Dish and drain. Serve
hot and let the guests unwrap them and enjoy the aroma and flavor.
Note: Pandan chicken can also be wrapped and keep in the
fridge. Deep-fry in hot oil before serving. It can also be baked for a more
healthy way of cooking.
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