Wednesday, 8 January 2014

Thai Pandan Chicken 泰式班兰鸡

I am going to take another break after this posting so I would like to wish everyone here in advance A Happy Chinese New Year & Gong Xi Fatt Cai!



I have seen a couple of friends made this <Thai Pandan Chicken> before but when a similar recipe was shared by Cass@搵到食, I decided to use her recipe for my Christmas lunch. First reason is because she used the oven to cook the chicken, instead of deep-frying and secondly, she shared a source of a video clip that shows how to wrap the chicken with a pandan leaf.  It is a very useful clip and I also just learned how to wrap the chicken by watching the same clip, thanks to Cass



Thai Pandan Chicken
(Recipe Source: Cass@搵到食 who adapted the recipe from Xing Fu 8 with Minor Adjustments)
Makes 22

Ingredients A:
500g Skinless Chicken thigh, cut into 1.5''-2'' pieces
22 Fresh Pandan Leaves
2tsp Curry Powder
2tsp Tumeric Powder
2tbsp Honey
Some Salt & White Pepper

Ingredients B:
9 Red Shallots
10 Cloves Garlic
5 Coriander Roots
3 Stalks Lemongrass, white part only
2.5-3tbsp Fish Sauce
2tbsp Lime Juice

***Blend the Ingredients B in a stick blender***

1. Place the chicken pieces & all other ingredients, except pandan leaves in a large bowl. Mix until the chicken is evenly coated with the herbs & spices. 
2. Wrap one piece of chicken with a pandan leaf. Repeat for the rest of the chicken pieces.  Click here to view the video clip that shows how to wrap the chicken.
3. Refrigerate overnight.
4. Preheat oven to 160C(fan-forced).
5. Grill pandan chicken in the oven for 20-30 minutes or until cooked.
6. Serve hot.

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