This is such a common dish in Singapore but it originates from Thailand.
Pandan leaves are called screwpine leaves in the western world and they are not common at all. In Southeast Asia, there are so many creations from just this leave. It is used to perfume desserts, juiced and extracted to bake cakes and in this case, used as a wrap for chicken.
They are priced for their incredible fragrance, and is commonly seen in Singaporean, Malaysian, Thai, Indonesian, Filipino and Vietnamese dishes. They are called Bi Tua in Thailand, and there are many cakes and desserts made with pandan.
Here’s a version of the pandan chicken that my family likes. It is a simple recipe, of garlic, onion, lemon grass, pepper and kaffir leaves. By wrapping the chicken in the pandan leaves, it does not dry out and retains the taste. Simply great!
500g chicken filet
15 Pandan leaves, cut into half
1/2 cup of cooking oil
4 Cloves of garlic
3 Coriander roots
1 lemon grass
1 tsp ground white pepper
1 Tbsp black soya sauce
1 Tbsp fish sauce
1/2 tsp sugar
1 tsp sesame oil
- Cut the chicken into 30 pieces.
- Grind or pound all the seasoning ingredients together and season the chicken with it. Leave aside for 30 minutes.
- Tie the chicken inside the pandan leaves.
- Fry until the leaves are slightly burnt.
- Serve with noodles, plain or fried rice.