Name: Pandan Chicken
Yield: 4
Ingredients: 8 chicken thighs; 7 pandan root; 4 cilantro root; 2 tsp chopped garlic; 1 ½ tsp chopped ginger; 2 tbsp coconut milk; 1 ½ tbsp brown sugar; 2 ½ tbsp oyster sauce; 3 tbsp soy sauce; 2 tsp cornstarch; ¼ tsp salt; ½ tsp black/white pepper; 1 tbsp sesame seeds; 1 ½ tbsp sesame oil; 1 tbsp chopped garlic; ½ tsp chopped red chili; 1 ½ tbsp soy sauce; 1 tbsp brown sugar; 4 tbsp water

Pound pandan and cilantro roots to pulp using a mortar and pestle. Add garlic and ginger, continue pounding.

Pour in coconut milk, sugar, oyster sauce, and cornstarch. Mix thoroughly. Season with salt and pepper and add sesame seeds. Mix again.

On a deep bowl, pour mixture over chicken. Add sesame oil and mash until the chicken is fully covered. Marinate for at least 3 hours or overnight.

Wrap chicken thighs with pandan leaves and use toothpicks to keep leaves in place.

Prepare a steaming pot and put in chicken. Steam for 15 minutes.

Heat oil in a deep pan to medium heat. Fry chicken for 5 to 10 minutes or until golden brown.

Dipping Sauce

To make the dipping sauce, heat oil and saute garlic and chili.

Add soy sauce and sugar and mix until it caramelizes. Pour in water. Mix and turn off heat. Serve with the chicken.