Pandan wrapped Chicken
From wokkingmum 16 years ago
- 15 minutes to make
- Serves 3
I made these before through "experiments". These current ones are also through my cooking experiments. In fact, lots of my cooking were done through a few experiments before they are post, ie, presentable and edible. Read more You are not worried are you? Hehehe~ I remembered quite some time back, while discussing about making this dish, my friend Fern suggested I add turmeric and some other spices to it. "Fern, what other spices did you suggest har? I only remember turmeric leh. Tell me if you are reading this, okay?" Anyway, this is the results of my yet another cooking experiments. My husband said it taste better than the first one. I think so too. I guess this is another successful experiment! See less
Ingredients
- 3 chicken breast, debone and cut into bite size shopping list
- 1 tablespoon Chinese cooking wine shopping list
- 1 tablespoon sugar shopping list
- 1 tablespoon sesame oil shopping list
- 2 tablespoon light soy sauce shopping list
- 1/2 tablespoon turmeric aka Kunyit Powder shopping list
- 1 tablespoon garlic powder (I use McCormick. Alternatively, you can grind garlic into paste) shopping list
- Pandan Leaves, washed and dried shopping list
- oil for frying shopping list
How to make it
- Marinate chicken with all the ingredients except pandan leaves and oil for frying, for at least 1/2 hours.
- Wrap chicken with a piece of pandan leaf; sorry no instructions here as there's no one to help be video or take pic here. Mine looks like a dumpling.
- Deep fry the pandan wrapped chicken till the leaves are slightly brown and the meat is cooked.
- Dish, drain and serve.
Pandan wrapped Chicken before frying
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How the meat looks like when cooked and unwrapped
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