Pandan Chicken from Thai cuisine is popular in south east asian countries. Marinating, steaming and frying the chicken, makes the recipe flavourful and juicy. It is a beautiful recipe, that can be served as an appetizer or as a main dish for parties.

Pandan  (screwpine pandanus) is called Rambai Ilai in Tamil.

INGREDIENTS:

250 gms Chicken , skinless and boneless (prefer breast)

1 tspn Ginger paste

1 tspn Garlic paste

1 tspn Fish sauce

1 tbspn light soy sauce

1/4 tspn White pepper powder

1 tbspn Sesame oil

A pinch of Salt

Pandan leaves

Oil for frying

INSTRUCTIONS:

Marinate the chicken with ginger, garlic, fish sauce, soy sauce, pepper powder, sesame oil and salt. Leave it to stand for about one to two hours.

Cut a pandan leaf to right size and twist the middle part of it with both ends sticking outwards. Take a piece of chicken from the marinade and put it inside the leaf and wrap it as shown in the pictures.

Make sure each piece of chicken is completely covered. Cut off any excess length from the leaf. Repeat for others.

Steam the wrapped chicken over boiling water for 10 min. This will make the pandan juice incorporate with chicken well.

Deep fry the steamed chicken for 4 minutes until the exposed area of the chicken become golden brown.  Transfer the chicken pieces to a paper towel to absorb any excess oil.

Transfer the chicken to a serving plate. Serve, Share and Enjoy !

NOTE:

If you do not want to wrap the pandan leaf as shown, just roll it up and secure it with a toothpick. But this method is not as juicy as the wrapped one.