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Pandan Chicken

Yields4 ServingsTotal Time40 mins

This dish offers a delightful blend of tender chicken meat and enticing herbal notes, making it a mouthwatering favorite for any occasion.

Pandan Chicken
 8 chicken thighsskin on
 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
Dipping Sauce
 1 tbsp chopped garlic
 ½ tsp chopped red chili
 1 ½ tbsp soy sauce
 1 tbsp brown sugar
 4 tbsp water
1

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

2

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

3

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.

4

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

5

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

6

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

Dipping Sauce
7

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

8

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

Nutrition Facts

Servings 0