Aromatic Pandan Chicken.....

Pandan chicken

Yesterday I cook this yummy chicken dish using lots of screwpine leaves or known as Pandan in Malay. The unique taste and aroma of these screwpine leaves used to wrap round the seasoned chicken pieces which is then deepfry in hot oil to bring out a flavorful dish which nobody could resist. Pandan leaves can be easily grown if you live in the tropics and have a small garden and it doesn't need lots of care. I brought some over from my garden in my hometown house during the weekend. Here is a recipe to share.

Blended shallots, garlic, ginger and lemon grass....

Chicken with blended ingredients and sauces......

Ingredients:

3 Chicken thighs-deboned and diced into 6x3-cm pieces
3 shallots-peeled
2 slices ginger
2 cloves garlic
1 stalk lemon grass
2 tsp light soya sauce
1 tsp fish sauce
2 tsp Worchestershire sauce
1/4 tsp salt
1/4 tsp pepper
1 tsp chilli powder
100 ml coconut cream or santan

15-20 pieces pandan leaves-washed

Wrapped chicken ready for deep-frying.......

Method:

1. Rinse chicken meat and pat dry with kitchen towel.
2. Blend shallots, garlic, ginger and lemon grass in a processor with a little water. 3.Then mix it with the rest of the ingredients(except the pandan leaves) into the chicken.
4. Mix well and leave to marinade for 3 to 4 hours in fridge.
5. Wrap up each piece of chicken neatly with a pandan leave and secure with a wooden toothpick.
6. Heat oil in wok or deepfryer and deep-fry for 6 to 8 minutes til chicken is cook through.
7. Drain and serve it with hot rice.

3 Cup Chicken.......

I used to cook this Taiwanese version of 3 Cup chicken many years ago and I have totally forgotten about this dish which used to be my boys favorite. So today I cook it again and would see if they still like it as much as when they were small. 3 cup refers to the 3 important ingredients in this dish, that is sesame oil, soya sauce, and rice wine. But I don't used 3 cups of these to flavor the chicken but only 3 tablespoon because I only cook 3 nos of chicken thighs for my small family. Here is the recipe to share:

Ingredients:

3 chicken thighs- deboned

6 slices of old ginger

2 chillis- cut into 3 sections

8 whole garlic-peeled skin

10 nos basil leaves for garnish

Seasoning:

1 tbsp sesame oil

1 tbsp soya sauce

1 tbsp rice wine

2 tsp miso paste

1 tbsp tomato sauce

50 g rock sugar

Method:

In a wok or heavy based pan stirfry ginger, garlic and chillis in sesame oil til fragrant. Cut chicken thighs into big pieces and brown it in a non stick pan til golden brown. Add the chicken to the stirfried ingredients and put in rock sugar, soya sauce, and rice wine and cook covered for 15 mins in a slow fire. Add in a little water if its too dry. Lastly in a small bowl mix miso paste and tomato paste with 2-3 tbsp of water til dissolved . Pour the mixture into the cook chicken and stir well to combine. Add basil leaves and it is ready to be served.

3 cup chicken cooking in pan....