Delicious Pandan Leaf Chicken

Thai-style pandan leaf chicken.

This is usually deep fried but we oven baked it so that it’s less oily.

Wash 5 to 6 stalks of pandan leaves. Cut them shorter and blend them with 3 tbsp of water in a blender. Then strain it.

Cut 2 boneless chicken leg or about 400g of chicken into chunks. Add the strained pandan juice, 3 cloves minced garlic, 1 tsp coriander powder, 1/2 tbsp Thai fish sauce, 1/2 tbsp light soy sauce, 1/2 tbsp sesame oil, 1 1/2 tbsp oyster sauce, 1 tsp sugar and some white pepper. Refrigerate for 2 hours.

Wash and clean some pandan leaves. Fold the pandan leaf to make a loop. Then place a piece of chicken in the loop and wrap it securely. Wrap the rest of the chicken chunks with the pandan leaves and place them on a baking tray lined with baking paper. Drizzle the balance marinade over the chicken.

Bake in a pre-heated oven at 200 Celsius with fan for 20 minutes.

Once baked, transfer them to a plate. Very delicious and flavorful.