Tuesday, 9 October 2012

Pandan Leaf Fried Chicken.

I have had this plant for a long time and like most of you, have used this only for making Pulao or Biryani. Until recently I got to know that what we at home called the Basmati leaf plant was the same as Pandan Leaf.. R&D lead me to this blog run by "Happy Homemaker 88" aka choesf.

Ingredients -
7 whole chicken legs, separated into thighs and drumsticks
14 pieces pandan (screwpine) leaves
14 toothpicks

Marinade -
5 onions, peeled
5 pips garlic, peeled and pounded or ground with the shallots
3 tbsp curry powder
2 tbsps salt
2 tbsps sugar
1 tbsp pepper
3 tbsps oyster sauce
3 tbsps cornstarch.

Oil for deep frying
Method -
1) Marinate the chicken pieces for as long as possible, overnight is best. It is best to keep them refrigerated and make sure they are at room temperature before cooking. If there is no time to marinate, then just massage the marinade into the chicken pieces for a good 5 to 10 minutes.
2) Just before cooking, give another thorough rubbing of marinade into the chicken.
3) Wrap each piece of chicken with a pandan leaf, and skewer the leaf to the chicken with a toothpick.
4) Heat oil up and deep fry chicken pieces with the skin-side up first for about 4 to 5 minutes, then turn chicken over with the skin-side down for 3 minutes or so until chicken is thoroughly cooked. This way, the side with the chicken skin will look all nice and golden, and not burnt, as cooking time on the skin side is shorter.
5) Serve hot with some sliced cucumbers.
*** Note – Be careful as the oil will spatter a lot when you fry these due to the moisture in the pandan leaves

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