Pandan (Screwpine Leaves) Chicken

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By poisoneyes | April 22, 2008

Ingredients:

Pandan leaves
2 pieces skinless and boneless chicken breast (cut into 2 in. x 1 in. cubes)
1/8 teaspoon sesame seeds
1 teaspoon soy sauce
1/2 teaspoon oyster sauce
1/8 teaspoon sesame oil
3 dashes white pepper powder
1/4 teaspoon sugar
1/8 teaspoon fish sauce
3 inches fresh ginger (grated and squeezed for juice)

Method:

1. Mix the chicken pieces with all the seasonings above.
2. Add the ginger juice and marinate for 1 hour.
3. Put a piece of the chicken towards the end of the pandan leave and roll it up tightly.
4. Hold tight with a tooth pick.
5. Deep fry until the golden brown.
6. Dish out and serve hot.

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