Pandan Chicken

Ingredients for Pandan Chicken (Serves 3-4)

300-400g boneless skinless chicken thighs, or chicken breast

1 tbsp of minced ginger

1 tbsp finely minced garlic

1/2 tbsp fish sauce

1 tbsp light soy sauce

1 tbsp palm or light brown sugar

1/2 tsp of tumeric powder

pandan leaves (soaked in clean water for at least an hour)

Method:

• Cut the chicken into pieces of about 1.5 to 2 inches cube/size. 
• In a large mixing bowl, add in all the ingredients except the pandan leaves and the chicken pieces, mix well.
• Marinate the chicken for at least for an hour or overnight in the fridge.
• Preheat the oven to 200C. Remove the pandan leaves from the water.
• Wrap the chicken pieces in the pandan leaves and secure it with a toothpick. Repeat till all the chicken pieces has been wrapped up.
• 
• Bake in the oven for 18-20 minutes till clear juices oozes out and the pandan leaves turn brown.
• Once cooked, remove from oven and serve while still warm.

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