Pandan Chicken 香炸班丹叶包鸡

Hmmm … This really makes your kitchen smell nice when frying them. Oh … this is my own recipe. Not sure how the ‘original’ Pandan Chicken we eat in 煮炒店 added as seasonings …

Anyways, my hubby and son like this. So it can’t be too bad or maybe they have lower expectations.

Ingredients:

• 2 chicken drumsticks; de-boned and diced
• Pandan Leaves
• 3 tablespoon oyster sauce
• 1 tablespoon sugar
• Pepper (optional)

How to do it:

1. Marinate the diced chicken with the oyster sauce and sugar.
2. Set aside for 3 hours. (over night – better)
3. Wrap the chicken in pandan leaves. You have to find you way to do this – sorry!
4. Deep fry the chicken. Remove with the leaves turn slight brown.
5. Drain and serve.

Note:
For healthy choice, you can use breast meat without skin. Can't show you how the chicken is wrapped (nobody helping me to take pics ;p) It's like doing a rice dumpling though.

French Beans with Minced Pork 四季豆炒肉碎

I love the French Beans served in Noodle Hut, although it’s not as well done as it used to be. I have been searching for the recipe. This is the closest I can get.

Ingredients:

• French Beans
• 50 g minced pork
• 2 tablespoon dried shrimps, soaked and minced
• 1 teaspoon chopped garlic

Seasoning:

• 1 tablespoon fermented soybean paste
• 1/2 tablespoon light soy sauce
• 1 teaspoon sugar
• 50 ml water

How to do it:

1. Deep fry French beans for 5 minutes. Drain and set aside.
2. Heat up 1 tablespoon of oil and sauté garlic and dried shrimps till fragrant.
3. Add in the minced pork and stir well.
4. Add in the French beans and seasoning.
5. Stir fry in high heat till cook.
6. Serve.

Note:
You don’t have to deep fry the French beans. You can add it with the pork and stir fry together. You can also cut the French bean shorter if you like.