Pandanus Leaf Chicken Recipe
 Pandanus
leaves act as both a wrapping and a flavoring in this dish. Leaving a
long tail on the parcels will make them prettier and easier to handle so
don't trim the leaves. To eat, carefully unwrap the parcels and dip the
chicken in the sauce.
Ingredients: (Makes 25)
5 cilantro (coriander) roots, cleaned and
roughly chopped
4-5 garlic cloves
1 teaspoon ground white pepper
¼ teaspoon salt
600 g/1 lb 5 oz skinless chicken breast
fillets, cut into 25 cubes
2 tablespoons oyster sauce
1½ tablespoons sesame oil
1 tablespoon all-purpose (plain) flour
25 pandanus leaves, cleaned and dried
Vegetable oil, for deep-frying
Plum sauce or a chili sauce, to serve
Method:
Using a pestle and mortar or a small
blender, pound or blend the cilantro roots, garlic, white pepper and
salt into a paste. In a bowl, combine the paste with the chicken, oyster
sauce, sesame oil and flour. Cover with plastic wrap and marinate in the
refrigerator for at least 3 hours, or overnight.
Fold one of the pandanus leaves bringing the
base up in front of the tip, making a cup. Put a piece of chicken in the
fold and, moving the bottom of the leaf, wrap it around to create a tie
and enclose the chicken. Repeat until you have used all the chicken.
Heat the oil in a wok or deep frying pan
over a medium heat. When the oil seems hot, drop a small piece of leaf
into it. If it sizzles immediately, the oil is ready. Lower some parcels
into the oil and deep-fry for 7 to 10 minutes or until the parcels feel
firm. Lift out with a slotted spoon and drain on paper towels. Keep the
cooked ones warm while deep-frying the rest. Transfer to a serving
plate. Serve with plum sauce or a chili sauce.
  
Happy Cooking,
Carol |
