Pandan Chicken

pandan chicken


  • 400g chicken fillet, sliced thinly
  • Large screw pine leaves
  • 5 shallots
  • 1 young ginger, thumb size
  • 2 cloves garlic
  • 1 tbsp coriander root
  • ½ cup M&S Coconut Milk
  • 2 tbsp Worcestershire sauce
  • 1 tbsp fish sauce
  • 2 tbsp sugar
  • 1 tbsp corn flour
  • Cooking oil
  • Put chicken slices, ground ingredients and seasoning together and marinate chicken for 1 hour.
  • Tie a big knot with a screw pine leaf, put 2 slices of chicken into the loop and tighten the knot. Repeat until chicken is used up.
  • Fry chicken in hot cooking oil until golden in colour and cooked.

Share Recipe