Chicken with pandan leaves
A delicious dish that I had the pleasure of returning to Europe because pandan leaves can only be found in Asian grocery stores. Never in Japan would I have been able to do it, though miraculously, I could have bought the pandanus plant on Amazon Japan! She was very small but enough to harvest her pandan leaves.
Lately, my mom visited us and brought fresh pandan leaves.
Preparation for 4 people:
4 chicken legs
1 piece of ginger
2 cases of oyster sauce
1 case of coconut milk powder (not ground coconut)
1 case of sesame oil
3 garlic cloves
1 shallot
salt
pepper
6 fresh pandan leaves
To be marinated the day before, the chicken (I separated the thigh and the drumstick) with ginger, garlic, shallots (everything is sliced) in a bowl, then season with salt, pepper, coconut milk powder, sesame oil.
The next day, roll up a chicken thigh with the pandan leaf etc... for the drumstick, half a pandan leaf will be enough to wrap the meat. A wooden stick is used to stick the leaf around the meat.
In a frying pan, place the chickens in a frying pan and cook for 10-15 minutes until cooked, turning halfway on each side.
Serve with Thai flavoured rice or even better, sticky rice!
