Recipe: Thai Pandan Chicken Parcel


400gm of chicken drumsticks (deboned and skinned)
1 large pandan leaf for wrapping


3 shallots
2cm knob young ginger
4 cloves garlic
1 stalk lemongrass sliced
3 dried chilies soaked till soft


2 tsp of light soy sauce
2 tsp of Worcestershire sauce
1 tsp of fish sauce
½ tsp ground turmeric
½ tsp salt
1 tsp sugar
½ pepper
1 tbsp cornflour
½ cup thick coconut milk

Canola oil for deep frying


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


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