Recipe adapted from Jessie and Cass
500g skinless chicken thigh, cut into 1.5''-2'' pieces
22 fresh pandan leaves
2tsp Curry Powder
2tsp Tumeric Powder
Some Salt & White Pepper
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.
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