Chicken Pandan
From chingguy 9 years ago
- 1 hour to make
- Serves 4
"Pandanus amaryllifolius is a tropical plant which is known commonly as pandan and is used widely in Southeast Asian cooking. They have a nutty, botanical fragrance which enhances the flavor of Indonesian, Filipino, Malaysian, Thai, Vietnamese and Burmese foods.
Ingredients
- marinate a dozen of chicken wings "drumlets" or chicken strips over night with salt, pepper and limon or use maggi magic sarap or ajinomoto ginisa mix shopping list
- 12 pandan leaves shopping list
- oil for deep-frying shopping list
- 2 garlic shopping list
- tooth picks for wrapping shopping list
- flour shopping list
How to make it
- Dip the chicken into the flour and coat it completely. To wrap take a long pandan leaf and use it to "wrap" the drumstick or chicken piece. Use a tooth pick to hold the leaf. Heat oil in a frying pan, fry garlic until light brown then remove. Deep fry the chicken in a medium-high heat until done. Chicken is done when it turns golden brown and pandan leaves have turned brown and crispy-looking. To eat, unwind the pandan leaf from the chicken piece and discard.
People Who Like This Dish 2
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