Pandan chicken is a Thai dish that I read about on the internet and although I didn’t have a chance to taste it before, the description gets me drooling: chicken breast is marinated in a mixture of seasoning and coconut milk, and the wrapped in pandan leaves and baked in the oven, that already sounds delicious I immediately went to the market and got myself a package of pandan leaves. The smell of chicken and pandan leaves sweetly filled the whole kitchen, the chicken is wrapped in leaves so it doesn’t become too dry even though it’s chopped into small cubes, and the chicken is very flavorful. This can be served for a family dinner, and I think it would be perfect for a barbeque.
Công thức tiếng Việt: Gà cuốn lá nếp/lá dứa nướng
- 250g chicken breast
- 1tbsp sesame oil
- 1/2tsp garlic powder
- 1/2tsp ginger powder
- 2tbsp coconut milk
- 1tbsp soy sauce
- 1/2tsp salt
- 1/2tsp sugar
- A dash of pepper
- 12-15 pandan leaves
1. Wash chicken breast and cut into 2x2cm cubes. Marinate with all the seasonings for at least 1 hour.
2. Wash and dry the pandan leaves. Cut the top of the leaves, about 1/3 of its length (the top part of the leaves is where it’s softest and easiest to roll). Roll each of the chicken pieces in one leaf, use a toothpick to secure the end.
Note: the leftover leave can be used for making natural food coloring and flavoring, as well as cooking them together with coconut milk for some Vietnamese dessert I will introduce these in later posts.
3. Arrange the meat on a baking tray, put it in the oven near the top (my oven has 5 racks, I put it in the second rack from the top), bake at 200°C for about 20-25 minutes. You can also fry them in oil if you don’t have an oven.
I was baking the meat at 190°C and raised it to 200°C later, and the meat is a bit dry, my friends still find it delicious though. You guys can try putting it on the top rack so the leaves will “cook” a bit faster and the chicken can absorb more of the fragrance of the leaves