Bought a pack of two bunches of pandan leaves last weekend because I was trying to root them for growing. However, I wasn't successful. So left with the leaves and I had to find ways to use them. Didn't have ingredients to cook dessert with them and didn't want to buy a lot of new ingredients just for that. The next best option was to cook pandan leaf chicken, a dish that I used to see in one of the Facebook cooking group.
Searched the Internet for a recipe and found one by Spice N' Pans. It seems easy enough except I didn't like the part where I need to fry the chicken with oil. So searched the Internet some more and found one published by Women's Weekly that uses the oven-bake method. Decided to combine both by using the recipe by Spice N' Pans while using the cooking method by Women's Weekly.
I have most of the ingredients on hand. So yesterday went to the market to buy two chicken breasts, young ginger and coriander. I didn't manage to buy young ginger though so had to use the regular old ginger. Came back home, cut and blend the ingredients to make the marinate. Left the chicken to marinate in the fridge while I did housework. Only started to wrap the chicken at 1pm but I was done by 2pm. Left the wrapped chicken in the fridge overnight and oven-baked them today.
I could smell the fragrant from the pandan leaf chicken while they were being baked inside the oven. The result was pretty good, not too dry even though was oven-baked. The lemongrass and coconut milk from the marinate plus the pandan leaves made the chicken very flavourful.
Made the dipping sauce and ate with the fried kway teow that I had cooked earlier. Yummy!
No comments:
Post a Comment