We decided to try making Chicken in Pandan so that we could eat something different on Christmas Eve. For this recipe, we followed it almost perfectly because this was really something we had never tried before.
Here’s the recipe:
500 grams boneless chicken breasts cut into 2×2-inch cubes (I had the chicken de-boned at the market to save me time and effort)
Screwpine or pandan leaves (to wrap chicken cubes) — For this one, I had to go to the market again since most supermarkets don’t have this on stock.
Corn Oil, for frying (We used canola oil instead)
For the marinade:
1 1/2 tablespoons cornstarch
1 1/2 tbsp oyster sauce
1 1/2 tbsp soy sauce
1/4 tsp pepper
2 tsp sesame seeds
For the sesame sauce:
3/4 cup warm water
1/4 cup tamarind paste (I couldn’t find this at the supermarket so I used the tamarind cube and just cut it in half and dissolved it in water)
1/4 cup brown sugar
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp sesame oil
1 tsp sesame seeds
1 In a bowl, combine ingredients for the marinade. Add chicken cubes and marinate for atleast 20 minutes or overnight
2 Wrap the marinated chicken in pandan leaves. Deep-fry in medium hot oil until golden brown.
3 To make the sesame sauce, pour warm water over tamarind paste and let it sit. After 5 minutes, strain the juice and place in saucepan with the rest of the ingredients. Simmer for 10 minutes. Serve on the side.
The dish turned out yummy with just the right flavor. The chicken is not intended to be too tasty, just enough for you to taste the seasoning. The secret is all in the sauce. I must say, I really loved the sauce. It was also our first time cooking with sesame oil and the scent is simply addicting. I loved it. The only hard part was wrapping the chicken in pandan leaves. Good thing Espie is really good at it. We’re rating this a 4/5.
Recipe taken from Yummy Magazine, May 2009 ed., p. 43