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Tuesday, 17 June 2014

Pandan Leaf Chicken 班兰叶炸鸡

This is simple, just a few ingredients for seasoning. The only trick is to wrap the chicken chunks with pandan leaves. I normally don't eat chicken skin but this chicken is exception. I cooked this with my Tefal Actifry that air fry food without oil, so I keep the chicken skin to moist the chicken. When the oil been extracted out from the skin, the chicken skin are nearly fat free. That's the way I like it...   


350g Chicken Chunks (I used kampong chicken wings and thigh)  
Pandan Leaves 


11/2 tbsp Oyster Sauce
Pinch of Salt
Pinch of Pepper
1 tsp Corn Flour (optional)


1. Add all seasoning to chicken chunks. Mix well and marinate for at least 1 hour.

2. Put a piece of chicken on the end of the pandan leaf, roll up and hold tight with tooth pick.

3. Place the chicken in the Tefal Actifry pan, cook until the pandan leaves turn brown, about 15-18 minutes. Or deep fry with hot oil in skillet until the pandan leaves turn brown.

4. Serve warm.

Important Notes:
The cooking time depends on the size of the meat. Do adjust accordingly. 
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