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Chicken in pandan Leaves
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Prep Time:
145 minutes
Cook Time:
15 minutes
Total Time:
160 minutes
Delicious Asian-inspired starter bursting with flavor.
Ingredients:
  • 1 double (about 300g) chicken breast, sinew trimmed
  • 85.60 gm good-quality satay sauce
  • 80ml (1/3 cup) coconut milk
  • 40ml (2 tbsp) fish sauce
  • 20ml (1 tbsp) sesame oil
  • 20.00 ml freshly grated ginger
  • 30.00 gm rice flour*
  • 20 pandan leaves*
  • 40ml (2 tbsp) vegetable oil
Instructions:
  • Cut the chicken into 10 pieces (each about 4 x 4cm). In a large bowl, whisk together satay sauce, coconut milk, fish sauce, sesame oil, garlic, ginger, and rice flour until smooth. Add the chicken, toss to coat, then cover and refrigerate for 2-3 hours to marinate.
  • Preheat your oven to a toasty 180°C.
  • Pat dry the chicken and remove excess marinade. Wrap each piece of chicken in fragrant pandan leaves by crisscrossing two leaves around it. Secure with a toothpick. Brush lightly with oil, place on a greased baking tray, and bake for 12 minutes until done.

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