by Ariel Jasa
(Mandaluyong City)
Pandan Chicken flavor profile vary depending on whether it's a Thai, Vietnamese or Malaysian recipe. The basic premise is it's a seasoned chicken with pandan leaf wrapped around it, and then fried.
This is one of my kids' favorite -- the sweet, fragrant aroma of the leaves wafting in the kitchen as I cook that they could hardly wait.
For this recipe, I seasoned the chicken with oyster sauce, liquid seasoning, garlic , ginger and coconut powder.
Ingredients:
1/2 kilo Chicken Fillet(cubed about 1 ½ inches)
1 head garlic (minced)
3 inches ginger (grated)
3 tablespoon oyster sauce
2 tablespoon gata powder
1 bundle pandan leaves
1 tablespoon liquid seasoning
Oil for deep frying
Procedure:
1. Marinate chicken in oyster sauce, liquid seasoning, garlic, ginger and gata powder overnight.
2. Tie the pandan leaves around each piece.
3. Deep fry.