Honestly, I do not fancy Fried Pandan Chicken. I find them loaded with too much oil and the oil used to fry them must be discarded – too wasteful. Then, I came across this version of Pandan Chicken using baking method. Instead of cutting the chicken into small pieces then wrap with pandan leaves, I used deboned whole chicken leg, baked in foil with several pandan leaves at the bottom and top.
The nice fragrance of pandan is so aromatic while the chicken is baking in the oven. The baked pandan chicken was awesome with the fragrance of the spices that blend well with the pandan and tasty good. The meat texture is soft and moist.
Now I can enjoy fragrant Pandan Chicken minus the oil. This dish has no oil added at all, a much, much healthy version.
Recipe adapted from Yum Yum Magazine No. 89 [modified]
Ingredients
[serves 3]
3 pieces deboned chicken whole leg [with skin] – trim off excess fats
5-6 pandan leaves
Marinade [Blend and Mix]
10 shallots – peeled
6 pips garlic – peeled
1 lemongrass – sliced
1 tbsp coriander powder
½ tsp white pepper
1 tsp kunyit powder
1 tsp dark soy sauce
2 tbsp fish sauce
2 tbsp honey
1 tbsp oil [I omit]
- Marinate chicken pieces with marinade for at least 3 hours or overnight.
- Line a baking pan with foil, top with some pandan leaves. Place marinated chicken pieces on top in single layer. Top with extra pandan leaves, cover with foil.
- Baked in preheated oven at 200-220 degrees C for 30 minutes. Uncover foil on the last 10 minutes, change oven mode to grill and grill chicken for about 10 minutes to brown them.
- Remove from oven and serve with rice and fried vegetables or corn.
I am submitting this post to Cook Your Books Event #28 [November 2015] hosted by Joyce of Kitchen Flavours
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