Pinoys are used to adding pandan leaves when steaming rice but pandan leaves also provide a sweet enticing aroma to chicken. Originally a delicious Thai chicken dish, but here is a Pinoy style version of this chicken recipe.
Pinoys are used to adding pandan leaves when steaming rice but pandan leaves also provide a sweet enticing aroma to chicken. Originally a delicious Thai chicken dish, but here is a Pinoy style version of this chicken recipe.
Ingredients:
chicken wings or small chicken drumsticks or sliced boneless chicken breasts
fresh or fresh frozen Pandan leaves
2 tablespoons fish sauce
2 teaspoons soy sauce
2 tablespoons oyster sauce
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
garlic, minced
a piece of ginger, minced
1 tablespoon lemon or calamansi juice
cooking oil
Here is how to cook:
Combine soy sauce, fish sauce, oyster sauce, sugar, ground black pepper, garlic, ginger, and lemon juice in a bowl and mix well.
Put-in the chicken pieces in the bowl and marinade for at least an hour. The longer the marinade time the better. Make sure to cover the bowl and refrigerate it to avoid contamination if you will marinade overnight.
Then carefully the chicken with the pandan leaves. Wrap back from where you started and tie one end of the leaf to the other end until a knot is formed or you can use a toothpick to hold leaves together.
Heat a cooking pot with oil. Then deep fry the chicken until the color turns golden brown. Another option is to grill the chicken instead of frying.
Once cooked, transfer the chicken to a serving plate. You can now enjoy your aromatic chicken meal!
