Thai Pandan Chicken Recipes

THAI PANDAN CHICKEN

Thai Pandan Chicken image

If you are a fan of Thai food, you must have tried their pandan chicken. It isn't spicy actually which is typical of thai food, but very fragrant and tasty. Cooking time excludes marinate time.

Provided by KitchenManiac

Categories Lunch/Snacks

Time 55m

Yield 6 wrappers

Number Of Ingredients 17

Ingredients

400 g chicken drumsticks, deboned and skinned
1 large pandan leaf, for wrapping
3 shallots
2 cm knob young ginger
4 cloves garlic
1 stalk lemongrass, sliced
3 dried chilies, soaked till soft
2 teaspoons light soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon fish sauce
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1 tablespoon cornflour
1/2 cup thick coconut milk
canola oil (for deep frying)

Steps:

Cut chicken meat into 7cm x 2.5cm thick slices.
Combine ground ingredients with the seasoning ingredients and marinate the chicken pieces with it.
Leave to stand for two to three hours.
Add coconut milk and mix well to blend.
Wrap two pieces of chicken with a pandan leaf.
Secure with a toothpick.
Deep-fry pandan-wrapped chicken in hot oil until chicken is cooked through.
Serve immediately.

SLIMMERS' THAI PANDAN CHICKEN

Slimmers' Thai Pandan Chicken image

My family adores the traditional pandan chicken - but it is deep fried. I wanted to created a grilled version that was safe and lighter, and here is what I came up with. It's safe for the BBQ and cuts out most of the fat! Great success!

Provided by Sunshine_Celine

Categories Chicken

Time 1h30m

Yield 8 parcels, 4 serving(s)

Number Of Ingredients 16

Ingredients

3 shallots
4 tablespoons fresh ginger
4 garlic cloves
1 stalk lemongrass
3 dried chilies, soaked
2 teaspoons light soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon fish sauce
1/2 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon pepper
1 tablespoon cornflour
1/2 cup coconut milk
4 boneless skinless chicken thighs
12 pandan leaves

Steps:

Mix marinade ingredients together in a blender. Put in a saucepan and bring to the boil.
Cut each thigh in 2, then add to boiling marinade. Let it simmer for 5 minutes or so.
Turn off the heat and let the chicken cool in the marinade. It can be covered and kept in the fridge overnight at this point.
When cooled, wrap the chicken pieces in the pandan leaves and secure with a toothpick. I found that I need approx 2 leaves per piece.
Fire up the grill, and place your parcels on the heat. Just enough to char the leaves and reheat the chicken.

Nutrition Facts : Calories 192.3, Fat 9.4, SaturatedFat 6.5, Cholesterol 57.3, Sodium 684.7, Carbohydrate 12, Fiber 1.3, Sugar 4.1, Protein 15.7

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