Today is my resting day. I was planning to make some dessert. That’s why I bought some fresh pandan leaves from supermarket. Yet, I checked my kitchen, there was 1 ingredient missing. So I decides to make pandan chicken instead.
1, To prepare marinade. 4 cloves of garlic, 3 red shallot, 1 small chunk ginger, 2 tbsp fish sauce, 1 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp sugar and 1 tbsp coconut milk. Put all of them into blender and blend into paste.
2, Prepare chicken. I use chicken legs. So I need to remove the bone first. You can just use boneless chicken leg or chicken breast. So the chicken is about 400 g. Cut them into smaller pieces. Similar to size of my half palm or even smaller. Because later they will be fried. If the chicken pieces are too big, it will be easily for them to get burnt while the inside still remains uncooked.
3, Put all the chicken into a big bowl. Add in marinade. Marinate for 2 hours.
4, Wash pandan leaves. Make them a knot and put the chicken inside the knot. Just make sure chicken stays inside the pandan leaves. You can pin it with toothpick if you want.
5, Deep fry them in oil with low medium heat, till the chicken turns beautifully golden brown color. Pandan leaves will also be crispy. And your kitchen will smell incredible. 🙂
This is a Malaysian Nonya Kueh, which contains sticky rice as bottom layer and pandan egg custard on top. I love this dessert very much. I found this recipe on Youtube and followed it:
- Soak 300g glutinous rice in water for 4 hrs. Drain them and place them in a plate. Add in 100ml coconut milk, 1 tsp salt and 100 ml water. and put a pandan knot over it. Steam for 25 mins.
- Put 5 pandan leaves (cut into small pieces) and 200 ml water into blender. Blend till very smooth. Sieve the liquid and keep the juice only.
- In a bowl, beat in 3 eggs. Combine with 100g sugar (original recipe requires 120g sugar, but I cut it. 100g sugar is still sweet enough for me.), 25g flour, 20g corn starch. Mix well.
- Add pandan juice and 150ml coconut milk into the egg mixture. Also add in 1/4 tsp salt.
- Put cooked sticky rice into a 20cm greased steam pan . Press them firmly.
- Pour egg & pandan mixture into sauce pan. turn to low heat and simmer to let it thicken. I accidentally overheated it, that’s why my kueh looks ugly. 😦
- Pour the egg mixture over sticky rice. Cover it with aluminium foil and steam for 30 mins.
- Remove the foil and steam for another 5 mins.
- Cool down and cut into small pieces.
It’s very sticky and hard to cut clean. My ones look ugly but taste nice.
My husband also said they taste good. 🙂