Pandan Chicken

Screwpine leaves or pandan leaves are commonly used in Malaysia to infuse the food or desserts with the sweet and fragrant aroma. In this pandan chicken recipe, the essence of pandan leaves lend a pleasing flavor to the chicken, especially after these pandan chicken are fried.

Ingredients

• Pandan leaves (screwpine leaves)
• 2 pieces skinless and boneless chicken breast (cut into 2 in. x 1 in. cubes)
• 1/8 teaspoon sesame seeds
• 1 teaspoon soy sauce
• 1/2 teaspoon oyster sauce
• 1/8 teaspoon sesame oil
• 3 dashes white pepper powder
• 1/4 teaspoon sugar
• 1/8 teaspoon fish sauce
• 3 inches fresh ginger (grated and squeezed for juice)

Directions:

Mix the chicken pieces with all the seasonings above.

Add the ginger juice and marinate for 1 hour.

Put a piece of the chicken towards the end of the pandan leave and roll it up tightly.

Hold tight with a tooth pick.

Deep fry until golden brown.

Dish out and serve hot.

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