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Stir-fried Pandan Chicken

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Stir-fried Pandan Chicken

Serves : 2-4
Preparation time : 15 minutes + marinating time 4 hours
Cooking time : 5 minutes

Ingredients :

6 chicken thighs, skinned
4 pandan leaves
3 coriander roots, washed and chopped
5 cloves garlic, crushed
1/2 teaspoon white pepper
2 tablespoons chopped palm sugar (gula Melaka or Thai palm sugar)
1 tablespoon Thai sweet chilli sauce
1 tablespoon fish sauce
1 tablespoon coconut milk
2 teaspoon Worcestershire sauce
1/4 teaspoon salt, or to taste
3 tablespoons oil

Variation : You can also thread the marinated chickne on satay sticks, interspersing them with bits of pandan leaf, and then barbecue them over charcoat.

Method :

Debone chicken thighs and cut meat into small chunks. Snip pandan leaves into 4 cm lengths and crush them lightly with your hands.
Pound coriander roots and garlic to a paste with a pestle and mortar, then add all remaining ingredients except oil and stir until sugar dissolves. (Alternatively, blend everything in a mini-chopper until smooth.) Mix paste with chicken and pandan leaves and let marinate, covered and refrigerated, for at least 4 hours.
Let chicken return to room temperature before cooking it. Heat oil in a wok over high heat. When it begins to smoke, add chicken and stir-fry vigorously until cooked through and lightly browned, 4-5 minutes. Serve hot with white rice.

Malaysian Recipes
Fried Pomfret in Mango Sauce, Spicy Roasted Chicken with Honey, Fried Kailan With Salted Fish, Kerabu Fried Rice, Mixed Tom Yam, Prawn Sambal With Petai, Steamed Sweet and Sour Talapia, Squids With Palm Sugar, Fish Head Curry, Cockle Rendang with Ginger Flower

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