Pandan Leaves Wrapped Chicken

Made one of our all time favourites for dinner last night.

You can hop over here for the recipe.  I made a video a few years back on how to wrap the chicken using pandan leaves without the use of toothpicks.  Should have turned the camera the other way round.  Oh well ...

Deep Fried Chicken with Fermented Bean Curd

I have been doing lots of  "kitchen experiments" lately. This is one of my successful ones cos my daughter actually loves it. 

This is the fried and improved version of this oven grilled winglets.

Ingredients:

• 1 boneless chicken thigh or leg, cleaned, dabbed dry and cut smaller.

Marinade:

• 3 pieces Fermented Bean Curd
• 5 tablespoon Fermented Bean Curd Sauce
• 1/2 teaspoon Sugar
• 1 teaspoon Garlic Powder or 2 clove Garlic, grated
• 1 teaspoon Ginger Juice
• 1 tablespoon Sake or any other Cooking Wine
• 1 1/2 tablespoon Potato Flour
• 1 tablespoon Rice Flour
• 1/2 teaspoon  Baking Powder

How to do it:

1. Combine all marinade together and mix well. You can use zip-loc bag to do this.
2. Add in the chicken.
3. Coat well and set aside to marinate for at least an hour.
4. Heat oil in a small pan or wok.
5. Fry till golden brown.
6. Remove and drain excess oil on paper towel.
7. Serve.

Note:

• I like to fry in small pan as lesser oil is used. You will have to work in batches though and turn the chicken when frying.
• The chicken thigh that I used is about 300g and I cut it into about 10 one to 2 bite bit size.
• For this recipe, the chicken is coated thinly with the mixture that stay crispy even after it has cool down.

Arrowhead Chips

It's the time of the year for those super additive chips that looks like potato chips but better! Yup! I'm talking about Arrowhead Chips. You only get them once a year and can easily cost you $15 for a bottle of it.

Well, if you don't mind hard work, which is worth every bit of it, make it yourself! To make it crispy, you have to slice it thin and dry it before frying.

Okay, enough said. Please excuse me while I go enjoy my Arrowhead Chips. Crunch ... crunch ... crunch ....

Churros with Chocolate Sauce 切洛斯

I made one of my favourite snacks, Churro, today.  I wished it was commonly available. 

I don't really enjoy making it because it's so difficult to squeeze out hot dough. :( Always remember to wrap a cloth around the piping bag when you are doing it to avoid being burned.

I used some remaining dough that was too difficult to pipe out and make them into balls. We all love those as it's was a lot more easier to eat. One ball each mouth!

These churros  are crispy on the outside and soft on the inside. Can't stop at one!

Ingredients:

• 250ml Water
• 1/4 teaspoon Salt
• 125g All-Purpose Flour, sifted
• 2 tablespoon Sugar
• 1 tablespoon Oil
• Oil for frying

How to do it:

1. Put flour in a heatproof bowl and set aside.
2. Combine water, sugar, salt and oil in a saucepan.
3. Bring it to a boil.
4. Pour it over the flour.
5. Stir till a smooth dough is formed and it separates from the sides of the bowl.
6. Spoon the dough into a pastry bag with a large star tip.
7. Pipe into hot oil.
8. Alternatively, pipe on baking paper.
9. Drop the piped dough with the baking paper into the oil then remove the paper.
10. Deep fry till they float up on the oil and turns golden brown.
11. Drain on paper towels.
12. Coat with Cinnamon sugar or serve with melted chocolate.

Notes:

• I melt some semi-bitter chocolate bits with some fresh milk using steam bath method. I didn't weigh the chocolate chips as I just used what I thought is enough. It's about 5 tablespoon of chocolate bit and 1 tablespoon milk to thin it.
• The mixing of Cinnamon Sugar as based on estimation too. More sugar and less Cinnamon powder. Adjust according to your taste.

Fried Prawn Fitters 炸虾饼

I used to eat this when I was a kid with the rest of the Ngoh Hiang 五香罐肠. I don't know if it's me (becoming stingy :P), because I find that it's getting so expensive nowadays that it will always be the first thing I avoid ordering.

I can vaguely remember the vegetables that was added in the batter being bean sprout and something green. :P I'm guessing Chinese Chive. Please let me know if you know the correct ingredients.

This was a last minute dish, hence I could only get spring onions to replace both the bean sprout and Chinese Chive that I recommended using.

Baby prawns is not a must and I doubt it can be easily found. I so happened to see it selling in the wet market and I knew I have to get some to make this. You can always use small prawns.

Hope this brings back your childhood memories. :)

Ingredients:

• 350g Baby Prawns, antenna and legs (etc) cut
• 1 stalk Chinese Chive, diced
• a handful of Bean Sprout, heads and tails removed
• Oil for deep frying

Batter:

• 160ml Water
• 120g Self Raising Flour
• 20g Corn Flour
• 20g Rice Flour
• 1/4 teaspoon Chicken Stock Powder
• 1/4 teaspoon Salt

How to do it:

1. Add a teaspoon of salt to the prawns and rub and coat well.
2. Rinse, drained and dab dry.
3. Put aside.
4. Meanwhile, heat oil in pot.
5. Mix batter well and add in chive and bean sprout.
6. Dip ladle in oil then scoop about 1 to 1 1/2 tablespoon batter to the ladle.
7. Place 3 baby prawns on the batter. 
8. Add a little batter on top if you have problems sticking the prawns.
9. Sink the ladle in the oil. Use another ladle or spoon to push the batter out if necessary.
10. Fry till lightly golden brown then flip over to fry the other side.
11. Once the fritter has turned lightly golden brown, remove and drain on paper towel.
12. Repeat till all batter has finished.
13. Serve hot with your favourite sauce.

Note:

• Add the water to make batter gradually, if you find the batter too thick, add a bit more water.
• If you are not able to get baby prawns, which the shells are thinner, hence we are able to fried till crispy, use regular small prawns but peel them.
• You can cut the prawns into 2 of you find it still too big.
• Mix it with the batter to be fried.
• Do not place it on the batter like what I did with the baby prawns as it does not have the shells to prevent it from drying out from frying.

Paper Wrapped Chicken 纸包鸡

This dish is very similar to Pandan Wrapped Chicken, in my opinion. Instead of using pandan leave to wrap the chicken, which give it an extra fragrant, it uses grease/baking paper to enclose the meat.

Even though these are 'deep fried', they're not oily. Unless during the folding of the baking paper, you had some holes at the corners, otherwise you should be enjoying flavourful and tender chicken meat.

However if you are still skeptical about deep frying them, you can always try oven baking. It's a lot harder to estimate the done-ness with the meat wrapped up though. It will take a much longer time too.

Ingredients:

• 3 Chicken Drumstick, debone and cut into 3 pieces
• 2 tablespoon Oyster Sauce
• 1/2 tablespoon Light Soy Sauce
• 1/2 tablespoon Sugar
• 1/2 tablespoon Sake or Cooking Wine
• 1 teaspoon Ginger Juice
• 1 teaspoon Garlic Powder
• 1/2 tablespoon Corn Flour

How to do it:

1. Mix all ingredients together.
2. Marinate for half an hour.
3. Meanwhile prepare some grease paper or baking paper.
4. Cut them into a square big enough to fold the chicken meat into an envelope shape.
5. Put a piece of marinated chicken meat in the middle of a piece of baking paper place diagonally.
6. Fold the bottom corner up covering the chicken meat, followed by the left and right corners making sure to overlap the bottom fold, ie, no holes in the bottom left and right corners after folding.
7. Bring over the top corner of the paper and tug into the 'pocket' formed by the previous 3 folds. Make sure there are no holes in the top left and right corners after folding. Secure with staples or toothpicks if needed.
8. Heat oil in a pot.
9. Fry the paper wrapped chicken for about 3 minutes each side or till it is completely cooked.
10. Drain the parcels from excess oil on a wire rack.
11. Serve as it is or unfolded.

Note:

• Instead of 'deep frying' the parcels, you can also oven bake them.
• I baked a few at 220C for 15mins. You have to do you own estimation as the size/different of the meat is different.

Fried Noodle Wrapped Prawns 脆炸面卷虾

I have shared this recipe a few years ago. I seldom make this as we prefer prawns steamed, grilled, and especially cooked with salted eggs.

I happened to have half a pack of instant noodle so I thought it would be nice for a change since we have not had this for a while; with an updated recipe. ;)

If you do not like to eat or suck on the prawn heads or you intent to keep it for stock making, you can leave it out. The results will look like what I have done previously. You can have a look HERE.

Ingredients:

• 8 medium Prawns, shelled leaving head and tail intact
• 1/2 pack Instant Noodles
• 1 teaspoon Chinese Cooking Wine
• 1/2 teaspoon Chicken Powder
• 1/2 teaspoon Garlic powder or 1 clove Garlic, grated
• a dash of Pepper
• a pinch of Salt
• Corn flour for dusting
• Egg, beaten
• Oil of frying

How to do it:

1. Cook the instant noodle is salted water.
2. Drain and set aside.
3. Remove the intestinal tract using a toothpick or slit the prawn on the back and belly to remove.
4. Marinate with cooking wine, chicken powder, pepper and salt for 5 minutes.
5. Dust prawns with corn flour.
6. Dip in beaten egg.
7. Pick up some cooked instant noodles and coil around the prawns.
8. Have enough oil to in a pot to cover the prawns.
9. When oil is hot, fry till noodle turned golden brown and prawn turned red.
10. Drain on paper towel.
11. Serve with your preferred sauce.

Note:

• You can skip steps 5 and 6 if you like. However, the prawns will be a bit drier.
• You can use fresh noodle (like those wanton noodles) to replace instant noodles.
• My dipping sauce consist of a mixture of apple cider, sugar, worcestershire sauce and sesame oil.

Cakey Donut Balls 球狀甜甜圈

It was suppose to be pancakes for breakfast but the kids first all the milk before I could get some. Hence, I decided to make donut (balls) instead.

As premix pancake mix is use here, the texture is unlike the 'real' donut which is a bit chewy. It is more like cake and it's crispy on the outside. However, since it's not the actual 'real' donut, there isn't any waiting time for the dough to rise. You just mix it, shape it and fry it. Pretty easy and fast.

Ingredients:

• 150g Pancake Mix
• 1 Egg
• 20g Granulated Sugar
• 20g Cold Butter, chopped int small pieces
• Oil for frying
• All purpose flour for dusting
• Icing sugar for dusting

How to do it:

1. Mix all ingredients, except oil and icing sugar together. Mixing by hand will be easier.
2. Mix and knead till the mixture turn into a dough.
3. Place a piece of baking paper on the table top or you can just use your table top.
4. Dust with flour.
5. Take some dough and roll into a ball.
6. Use your palm to flatten the dough on the dusted baking paper to about 1cm in height.
7. Lightly dust the top of the dough.
8. Dust a circle cutter. I use a piping nozzle which is about 3cm in diameter.
9. Cut the flatten dough with the cutter.
10. Repeat till all the dough have finished.
11. Heat oil for frying. It should be hot but not smoking.
12. Reduce to low heat.
13. Gently drop the circle dough into the oil to fry.
14. They cook very fast, so remember to keep turning so they will fry evenly.
15. Drain on paper towel.
16. Dust with icing sugar and serve.

Fried Potato Wedges with Paprika and Cheese 红椒粉与芝士粉调炸土豆角

I did this to go with Maltose Rib 2 weeks ago. It is really easy to do and there are so many ways to season it with.

Here, I seasoned it with truffle salt, paprika and pamensan cheese. It was so tasty that I had to control myself not to finish it. :P Try it with your preferred seasonings if you like.

Ingredients:

• 3-4 medium Potato, skin peeled and cut into chunks or wedges
• 1 teaspoon Paprika
• 2 tablespoon Shredded Parmesan Cheese
• 1-2 pinch Salt (I use Truffle Salt)
  Sprinkle of Dried Parsley (optional)
  Oil for frying

How to do:

1. Boil a pot of water seasoned with salt.
2. Place potatoes into the water to boil for 10-15 minutes or till tender.
3. Drain and pat dry the potato wedges.
4. Heat a pot of oil.
5. Shallow or deep fry the cooked potato wedges till lightly golden brown.
6. Remove and drain on paper towel.
7. Sprinkle shredded Parmesan cheese immediately.
8. Season with paprika and salt once the Parmesan cheese has stick to the potatoes.
9. Toss gently to mix well.
10. Serve immediately.

Note:

• You can also leave the potato skin on. Just scrub it clean before cooking it.
• The time needed to cook the potatoes depends on the type of potato used and the size it is cut into.
• The potato wedges are ready if it is easy to poke a toothpick in them.
• You have to spinkle the Parmesan cheese immediately when you remove the potato wedges from the oil, so the heat can melt the cheese and stick.
• However, it is better to let the oil drain away from the potato wedges before you add the paprika and salt so that the potato wedges will not be over covered with the seasonings.

Cheese Stuffed Pork Cutlet 芝士炸猪扒

This is the second dish that I prepared last Friday that I will be sharing the recipe.

In fact this, like the Pork and Vegetable Stew, is my old recipe which I'm trying to improve. Now the pork tasted better and you can fry it on it's own without cheese stuffed in it.

Ingredients:

• 250g Lean Pork, about 6 slices
• 3 slices Cheese, 1 for each Cutlet
• 1 Egg, beaten
• Plain Flour for dusting
• Breadcrumbs for coating
• Oil for deep frying

Seasonings:

• 1/2 teaspoon Garlic Powder
• 2 tablespoon Light Soy Sauce
• 1/2 tablespoon Mirin
• 1/2 tablespoon Sake or Chinese Cooking Wine
• 1/2 teaspoon Ginger Juice
• a dash of Ground Black Pepper

How to do it:

1. Pat meat dry with paper towel.
2. Tenderise and flatten the meat on both side with a meat mallet till the meat expand and thin.
3. Marinate the meat with seasonings for at least half an hour.
4. Cut cheese into half or to size to fit inside the meat. Keep the cheese away from the side as it will melt and sip through the meat when you fry.
5. Cover with another piece of meat.
6. Dust with flour.
7. Dip in beaten egg.
8. Coat well with breadcrumbs.
9. Deep fry till it turn golden brown.
10. Serve immediately, here with BBQ sauce.

Note:

• If you prefer more cheese, you can add another half a slice. I use 1 1/2 slices for my cutlet.
• Although we want to get the meat thin, try to be careful not to over do it till it's too thin as it may tear during frying causing the cheese to oozes out.
• If you would like to make plain pork cutlet without the cheese, just skip steps 4 and 5.

Seaweed in Pork Roll 紫菜猪肉卷

This is one of my husband's and son's favourite dish.

It's easy to do make and it's great that my son who doesn't like vegetable, enjoys this dish. Probably because it's deep-fry. :P

You can prepare this early and bring it out to deep-fry when you are ready to serve it. Oh, I shallow fry using a small saucepan so I don't use so much oil. You just have to turn it once.

Ingredients:

• 10 slices Shabu Shabu Pork Slices
• 10 slices Japanese Nori (seaweed)
• 1-2 pinch Salt
• 1/2 teaspoon Garlic Powder
• 1/2 tablespoon Light Soy Sauce
• a dash Ground Black Pepper (optional)
• 1 Egg, beaten
• Cornflour for dusting
• Panko or Breadcrumbs for coating

How to do it:

1. Dab pork slices dry and season with salt, pepper and garlic powder.
2. Place a slice of seaweed on top.
3. Start rolling from one end till completely rolled up.
4. Dust with cornflour, dip in beaten egg and coat with panko.
5. Deep fry till golden brown.
6. Drain on paper towel.
7. Serve with your favourite dipping sauce.

Mini Sesame Balls 迷你芝麻球

I vaguely remembered having these when I was a little girl. I don't remember how it tasted like though.

After trying them out after so many years, I find that it's like eating the deep version of Muah Chee. It's sort of crispy on the outside and chewy on the inside. Sadly, It didn't bring back my childhood memories. :P

Ingredients:

• 250g Glutinous Rice Flour
• 20g All purpose/Plain Flour
• 1/3 teaspoon Vanilla Essence 
• 1 Egg, lightly beaten
• White Sesame Seed for coating
• Oil for deep frying

Sugar Solution:

• 80g White Sugar
• 140ml Water

How to do it:

1. Prepare the sugar solution by simmering the sugar in water till it dissolved.
2. Set aside to cool for later use.
3. Mix glutinous flour and plain flour together.
4. Add the sugar solution, vanilla essence and egg to the flour mixture.
5. Mix and knead into a smooth dough.
6. Roll dough about 5g-7g into a ball.
7. Coat with white sesame seeds.
8. Deep fry till golden brown.
9. Remove and drain on paper towel.

{ Cheesy Chicken Burger } 芝士鸡肉汉堡

This is another easy burger. I tweaked the Chicken Burger with Corn and Cheese, I shared not too long ago.

This burger is more juicy because of the fish paste I have added. What you see on the burger is the Cheesy Chicken Patty with a slice of cheese and Caramelised Peppered Bacon.

Ingredients:

• 1 Chicken Breast Meat, minced
• 200g Fish Paste (optional); it will make the patty juicier
• 2-3 slices Cheese of your choice, diced (you can use any other shredded cheese.)
• a dash of Pepper
• Breadcrumbs or Panko
• Oil for frying

How to do it:

1. Mix minced chicken with fish paste together, if using.
2. Mix well with peper.
3. Sprinkle cheese and fold in till well mixed.
4. Scoop desired amount coat with breadcrumbs
5. Deep fry or shallow fry till golden brown.
6. Dish and drain on paper towel.
7. Serve as a burger or as it is.

Note:
Experiment with different type of cheese for different effect when biting into the burger. I'm just trying to clear the bits ad pieces of cheese leftover from making lunchboxes for my kids.

Prawn Croquette 虾子可乐饼

This was one of the dishes I made for my kids' lunch boxes today.

You can make this in advance and fry it when you are ready. You can even add mixed vegetables (corn, peas and chopped carrots). I didn't cos I was trying to get the kids to eat potato. I didn't want to push my luck by adding too much things in it.

I added some cheese instead, obviously not enough of it and the wrong type this time. I would suggest using Cheddar and Mozzarella. Parmesan Cheese is nice too. I usually use those but I was clearing whatever I have in the fridge, so this is it. :P

Ingredients:

• 3 medium Potatoes, cooked and mashed
• 6 Medium Prawn, shelled and deveined
• Cheese of your choice
• Salt and Pepper to taste
• All purpose flour for dusting
• 1 Egg, beaten
• Breadcrumbs
• Oil for frying

How to do it:

1. Blanch prawns till almost cooked.
2. Dab dry and set aside.
3. Add salt and pepper to taste to mashed potatoes.
4. Add mix vegetables if you like.
5. Oil your palms, so the mashed potato won't stick on your palms.
6. Scoop about a tablespoon of mashed potato onto your palm.
7. Add some cheese and place a prawn on it.
8. Add more cheese and cover with half to a tablespoon of mashed potato.
9. Shape and cover the prawn well.
10. Dust with flour shaking excess.
11. Dip into beaten egg.
12. Coat with breadcrumbs.
13. Deep fry till golden brown.
14. Drain and serve immediately.

Note:

• If you are using cheese singles, cut each piece into 4 strips and wrap each prawn with 1 to 2 strips of cheese, depending on the size of the prawn.
• To make it more cheesy, you can mix Mozzarella or Parmesan Cheese together with mashed potato.
• As all ingredients are cooked, you don't have to deep fry it for too long. Just enough to get it into a light golden brown shade.

Stuffed Tofu Puff 酥炸豆腐包

This is one of the sides we like. It's juicy on the inside and crunchy on the outside.

The tofu puff helps to trap the oil during deep-frying so the inside is not oily and at the same time, the outside is crunchy.

I usually deep fry it twice so the outside is more crunchy. I will fry it before hand and when it's time to serve, I will deep fry it for just a little while again to make it more crunchy on the outside.

Ingredients:

• 10 small Tofu Puff
• 100g minced pork
• 100g fish paste
• 200g prawn, smashed
• a dash of Pepper
• 1 tsp sesame oil
• 1/2 tsp salt or to taste

How to do it:

1. Cut on a side of the tofu puff and gentle separate the inside.
2. Carefully turn the tofu puff inside out and set aside.
3. Mix all the ingredients together.
4. Stuff the inverted tofu puff with the mixed meat.
5. 'Tear' out some of the dried tofu on the tofu puff to cover the opening so the meat will not be exposed.
6. Deep fry till golden brown.
7. Drain on paper towel.
8. Serve.

Note:

• If you want the outer tofu puff to be more crispy, deep fry it again. This time deep fry it it in a shorter time to dry it.
• I didn't minced the prawn into paste-like as I like to still bite into it. It makes the filling has more bite to it.
• You can add in chopped waterchestnut in the filling for crunch.

Cheesy Tuna Croquette 金枪鱼可乐饼

This is one of my kids' favorite and my husband's too. The funny thing is my daughter who doesn't like tuna like this more than her brother, who love tuna sandwich.  I have weird kids, I tell you.

Anyway, My daughter alone can finish almost all that I have prepared, which is about 7 croquettes. =_=||| Hope you like this as much as she does.

Ingredients:

• 3 medium Potatoes, cooked and mashed
• 1 canned Tuna, drained (I'm using Heinz Canned Tuna)
• 3 tablespoon Shredded Parmesan Cheese
• Salt and Pepper to taste
• All purpose flour for dusting
• 1 Egg, beaten
• Breadcrumbs
• Oil for frying

How to do it:

1. Mix mashed potatoes, tuna and Parmesan Cheese together.
2. Add salt and pepper to taste.
3. Scoop about 2 tablespoon of mixture and shape into a ball.
4. Dust with flour shaking excess.Dip into beaten egg.
5. Coat with breadcrumbs.
6. Deep fry till golden brown.
7. Drain and serve immediately.

Note:

• The mixture is a bit soft. If you have problem lowing the croquette into the oil, you might like to use a slotted spoon.
• I'm using using shredded Parmesan Cheese not grated Parmesan Cheese. It gives the melty look.
• You can add some mozzarella cheese too.

Cheesy Chicken Sticks酥脆芝士鸡柳

I'm doing a quick post here, a remake of my older recipe, with very little changes. I was trying to finish a pack of self-raising flour and I used it here instead of the normal plain flour. It works really well too.

I'm re-posting the recipe here for easy reference. This is one of my meat-hating kids' favourite. 

Ingredients:

• 1 skinless chicken breast meat, sliced into strips
• 1/2 tablespoon Light Soy Sauce 
• 1/2 teaspoon Garlic Power (optional)

Coating:

• 1 portion Breadcrumbs or Panko (Japanese breadcrumbs)
• 1 portion Shredded Parmesan Cheese
• 1 Egg, beaten
• 5 tablespoon Self Raising Flour or Plain Flour

How to do it:

1. Cut the chicken meat into strips
2. Marinate with light soy sauce and garlic poweder for 30 minutes.
3. Dust the chicken with flour.
4. Dip the chicken in the beaten egg.
5. Coat well with Panko mixed with Parmesan Cheese.
6. Deep fry till golden brown.
7. Dish and drain away excess oil.
8. Serve with or without your desire sauce.

Note:

• I used equal portions of panko and cheese here. You have choose to have more of cheese or more of panko if you like.
• You can sprinkle on some chilli powder or paprika after frying too.

 

Crispy Enoki Mushroom 酥脆金针菇

This is one of our family's favourite snack. You can't stop till it's all gone. My kids hate Enoki Mushroom but they can never reject these fried ones.

Usually, I'll make these for dinner if I ran out of ideas what to cook.

Ingredients:

• 2 packet Enoki Mushroom, ends chopped off
• Oil for Deep Frying

Batter:

• 4 tablespoon Self Raising Flour
• 2 tablespoon Rice Flour
• 4 tablespoon Water
• a pinch salt

Seasonings (Optional)

• 1 teaspoon Chicken Powder
• a dash of Pepper

How to do it:

1. Mix batter well and set aside.
2. Separate enoki mushroom into small batches.
3. Heat oil hot but not smoking.
4. Dip enoki mushroom into batter.
5. Drip off excess batter and deep fry in batches to prevent them from sticking together.
6. Remove when they are lightly golden brown (mine is a bit too brown).
7. Drain on paper towel.
8. While waiting for the enoki mushroom to be drain off the excess oil, dry fry the chicken powder and pepper together on low heat till fragrant.
9. Serve with crispy enoki mushroom with sprinkle of seasonings, if you like.

Pandan Chicken 香兰炸鸡块

Deep Fried Pandan Chicken

This is one of dishes that I like so much that I kept modifying it. It's the 3rd revision on the blog. The first was in Year 2006, second in Year 2007 and a couple modifications after that which I did not post.

Deep Fried Version                      Oven Baked Version

For this latest recipe, I'm still sharing the usual deep-frying method (refer to top photo of this post). In addition, there will be an alternative, oven baked method (refer to the photo below). Those who wants a healthier choice will welcome it.

I'll be sharing how to wrap the chicken meat using pandan leaf without using any toothpick at the end of this post. 

Oven Baked Pandan Chicken

Ingredients:

• 3 Chicken Drumstick, Deboned and cut into small pieces
• 1 stalk Pandan Leaves (about 12 - 14 leaves)

Marinade:

• 1 tablespoon Oyster Sauce
• 2 tablespoon Maltose
• 1 1/2 tablespoon Fish Sauce
• 1 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/3 teaspoon Dark Soy Sauce
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder

How to do it:

1. Mix ingredients for marinade well
2. Marinate chicken for at least an hour.
3. Drain chicken but do not need to pat dry.
4. Wrap chicken with pandan leaves. Refer to video below on the instructions.
5. Set aside to deep fry or oven bake.

To Deep Fry:

1. Fill a small pot of oil to cover at least half the wrapped chicken.
2. When the oil is hot but not smoking, add in the wrapped chicken.
3. Remember to turn it if the oil doesn't cover the chicken.
4. Remove and drain on paper towel when it's cooked. Takes about 10 minutes.

To Oven Bake:

1. Drizzle wrapped chicken with some oil and toss.
2. Place on baking tray and bake in preheated oven at 200C for 15minutes, turn once in-between baking.
3. Increase temperature to 250C and continue baking for another 6 minutes.
4. Remove and serve.

All wrapped and ready to be deep fried or oven baked