This is a blog post on cooking Thai pandan chicken at home. The pandan leaves create a beautiful flavor and also seal the flavor in this chicken. This recipe is a classic Thai recipe although this dish is served all around the South East Asia region and Asian restaurants abroad. I have always loved cooking and growing with pandan. Here are my tips on growing pandan in a cold climate. However, the pandan leaves homegrown in a cold climate will never quite be as flavourful of matured as found in Asian grocers. so it’s best to use the shop-bought ones instead. I like to use the frozen ones as they store long and well in the freezer. Of course, if you are in the tropics fresh pandan leaves are always the better option.
For the marinade to be honest it is possible to just use store cupboard ingredients it works well. They are like sesame oil, soy sauce, and oyster sauce instead of the spices below. This gives a more Chinese flavour than a Thai flavour to the chicken.
I have no specific way to wrapping the chicken but cocktail skewers can help to keep the leaves in place.
Thai Pandan chicken recipe
400 grams diced chicken breast (meat from chicken thighs)
10-12 long pandan leaves or 100 grams of frozen pandan leaves
Some cooking oil for pan frying
Marinate for chicken
1 tablespoon fish sauce
2 stalks lemon grass
1 medium size onion
3 cloves garlic
1 medium size fresh red chilli
1-2 limes juice and grated rind only
Cooking method
Measure out, peel clean and blend the chicken marinade ingredients together. Marinate the chicken with the blended spices for about half an hour or longer.
Roughly divide the pandan leaves and the chicken ratio. Then wrap the pandan leaves around the chicken pieces. Once its wrap pan fry the wraps in a frying pan over medium heat.
Serve with boiled rice warm and with some veggie like stir fry kangkung (water spinach).
Enjoy. Thank you for reading and dropping by my blog.
