Barbecued Pandan Chicken

Pandan chicken is a dish where chicken pieces are marinated in coconut milk and spices and is then deep fried. In this recipe I barbecue the chicken which I find even more delicous. To make a vegetarian version simply replace the chicken with tofu or you could try cauliflower. Pandan leaves are sold at East Asian food stores fresh or frozen.

Barbecue Pandan Chicken ready to be cooked
Barbecue Pandan Chicken, been rolled in the Pandan leaves.

Portions: 6 Portions

Preparation: 20 minutes plus marinating time

Cooking: Cooking Time 15 minutes

Ingredients

Chicken

  • 500g chicken fillet, cut into 4-5cm pieces

Marinade

  • 100ml coconut milk
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp ginger,finely chopped
  • 5 tbsp coriander, finely chopped
  • 1 red chilli, finely chopped
  • 1 tsp five spice powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp ground turmeric

To Wrap

  • 12 pandan leaves
  • tooth picks
  • oil for deep frying (optional) or barbecue

Method

  1. Marinade: Place all the marinade ingredients in a food processor or blender and puree them briefly. Alternative grind all the ingredients except the coconut milk together in a mortar and pestle and then stir in the coconut milk.Place the marinade in a bowl and put the chicken pieces in the marinade and place it in the refrigerator for 6 hours or overnight.
  2. To Wrap: Cut the pandan leaves into 12-15cm pieces. Place a piece of chicken at one end and wrap it then take another pandan leave and wrap the chicken on the uncovered side and secure the pandan leaves with a tooth pick. Repeat this process with the remaining chicken.
  3. To Cook: Cook the pandan chicken on a moderately hot barbecue for 5 minutes on each side or deep fry the pandan chicken in oil at 180°C for 5 minutes until cooked through.
  4. To Serve: Serve the pandan chicken on one large plate or individual plates. This makes a great dish as part of a barbecue or as a buffet dish or hot canapé.