Thai Pandan Chicken

Name: Thai Pandan Chicken
Ingredients: 400 g chicken drumsticks, deboned and skinned; 1 large pandan leaf, for wrapping; Ground; 3 shallots; 2 cm knob young ginger; 4 cloves garlic; 1 stalk lemongrass, sliced; 3 dried chilies, soaked till soft; Seasoning; 2 teaspoons light soy sauce; 2 teaspoons Worcestershire sauce; 1 teaspoon fish sauce; 1/2 teaspoon ground turmeric; 1/2 teaspoon salt; 1 teaspoon sugar; 1/2 teaspoon pepper; 1 tablespoon cornflour; 1/2 cup thick coconut milk; canola oil (for deep frying)

19 ingredients

8 steps

Ingredients

400 g chicken drumsticks, deboned and skinned
1 large pandan leaf, for wrapping
Ground
3 shallots
2 cm knob young ginger
4 cloves garlic
1 stalk lemongrass, sliced
3 dried chilies, soaked till soft
Seasoning
2 teaspoons light soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon fish sauce
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1 tablespoon cornflour
1/2 cup thick coconut milk
canola oil (for deep frying)

Directions

1

Cut chicken meat into 7cm x 2.5cm thick slices.
2

Combine ground ingredients with the seasoning ingredients and marinate the chicken pieces with it.
3

Leave to stand for two to three hours.
4

Add coconut milk and mix well to blend.
5

Wrap two pieces of chicken with a pandan leaf.
6

Secure with a toothpick.
7

Deep-fry pandan-wrapped chicken in hot oil until chicken is cooked through.
8

Serve immediately.