Roasted Pandan Chicken

I was plucking some pandan leaves to as I was planning to bake keto pandan cupcakes. It eventually led me to pruning a bigger chunk of leaves and before I knew it… I had soooo many.

So I brought all the pandan leaves into the kitchen. Then I saw some frozen chicken thawing on the countertop. And I thought, why don’t I try to merge those two together. At the same time, Piglet exclaimed, ”Pandan Chicken!”

I did a really basic one as I didn’t have any lemon grass or shallots in my pantry. The marinate was really basic.

Simple Roasted Pandan Chicken Recipe

Ingredients

Chicken breast/ Thigh

Sesame oil

Oyster sauce

Soy sauce

Salt

Pandan Leaves

Method

1.Debone chicken thigh and ribs and cut it into bite size. Add marinate: sesame oil, oyster sauce, soy sauce, salt. Marinate meat for at least 30 minutes.

2.Fold the pandan leaves into a knot and stuff the marinated chicken in.

3.Place it onto an oiled pan.

4. Roast for 20-25 minutes 180C.

How was it?

When it was roasting away in the oven, the aroma of pandan wafted through the kitchen. I didn’t add enough salt so I rectified it by sprinkling fine table salt on serving. I kept 1/3 to consume the following day and heated it in the toaster oven. It tasted even better compared to the first day.

The next time, I will try doing it on chicken parts e.g. chicken thigh, chicken breast, chicken drumstick and maybe add some aromatics such as pandan juice or lemon grass in the marinate.