Pandan chicken is a must order dish whenever we are at Thai restaurants. In the original Thai version, the chicken are wrapped with pandan leaves (screwpine) and then deep fried in oil. However, when I am cooking for three hungry kids, I don't the luxury and time to wrap each individual chicken with the pandan leaves.
In order to save some time I also marinated the chicken before putting them in the frezzer. It will taste better too because the ingredients would be absorbed throughly into the chicken meat.
Here is my shortcut Stir Fried Pandan Chicken Recipe....
Chicken meat, 400 gms
Pandan leaves, 3 pcs, cut into 1" length
Light soya sauce, 2 table spoons
Turmeric powder, 1 teaspoon
Cumin, 1/2 teaspoon
Chili powder, optional, 1 teaspoon
Lime (limau nipis) juice, from 3 limes
Salt to taste
Sugar to taste
Corn flour, 1 tablespoon
Onions, 1 pc, cut into four
Marinate chicken with light soya, turmeric powder, cumin, salt, sugar, lime juice, chilly powder and cornflour. It is best if they are marinated overnight. Heat up wok and put in some oil. Saute pandan leaves and onions until fragrant. Add in the chicken and fry until they are well cooked. Put in a little water if the dish is too dry.
Best eaten with Nasi Lemak (coconut milk rice).