Categories: Food & Drink

Shredded Chicken with Scewpine Leaves

The best way to learn how to cook different chicken 

recipes is to copycat the dishes serve in restaurants!

Recently, my brother-in-law had treated us a wonderful 

meal at a well-known Chinese restaurant to celebrate

 his 60 year old birthday.

He had ordered a few Chinese delicious dishes which are

 chef recommended but I liked the Shredded Chicken

 with Pandan Leaves, best !

It is one of the best Baba Nyonya dishes that you ought to

 try!

 

 

What is pandan leaves

Pandan is the local Malay word for Screwpine leaves.

It is famously known for its natural fragrance that it 

produces when cooked with all types of meats.

Adding Pandan leaves into sweet dessert soup enhances 

the aromatic smell  minutes.

 It has the sweet smell of floral.

Wrapping Pandan leaves in marinated meats for 

barbeques, grills and stir fried dishes induces a delicious 

and busting flavorful recipe.

You can either buy a stalk of Pandan leaves at the wet 

market or hypermarket at a very cheap price.

It is easy to grow Pandan leaves in the backyard garden

 with roots that grows well under tropical weather.

 

 

How to prepare Shredded Pandan Chicken

You can either choose chicken drumsticks, chicken breast 

chicken keels or chicken fillets, the ones with fleshy parts.

Remove all the skins, fats and bones from the chicken, cut 

into strips.

Season the chicken strips with squeezed ginger juice,

 chopped coriander, aniseed, salt, sugar and pepper for 

30 min.

This is to allow the seasonings to absorb into the chicken 

meats.

As for the coconut milk, you can either use coconut 

powder milk mix with warm water or freshly pressed 

coconut milk for aromatic flavor.

However, more people opt for boxed coconut milk for

 convenience.

Pandan leaves are washed and tied into small knots and 

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then stir fry with oil in order to produce the aromatic smell

 into the chicken.

 

Here is the recipe for Shredded Chicken with Pandan

 Leaves

Ingredients:

# 3 chicken drumsticks, remove bones, cut the meats into

 long strips

# 3 screwpine leaves, washed and tied into knots

# 5cm ginger-chopped

# 1/2 tsp coriander seeds-ground

# 1/2 tsp aniseeds, ground

# 1/2 tsp sugar or brown sugar

# 1 tsp salt and pepper

# 60ml thick coconut milk ( mix 60 ml warm water with

 1/2 packet of coconut powder)

sunflower oil for cooking

Method to cook:

1. Pound the ginger and extract the juice.

2. Season chicken meats with ginger juice, ground 

coriander, aniseed, salt, sugar, pepper for 30 min or

 overnight.

3. In a wok, heat up oil, saute screwpine leaves until 

fragrant.

4. Add in seasoned chicken meats. Cook until tender.

5. Add in thick coconut milk, stir fry until gravy thickens.

6. Turn off heat. Serve hot with white rice or porridge.

7. Yield: 4 persons

 

Tips:

Garnish with chopped red chillies or fried shallots

Non spicy chicken dish great for kids too.

A flavorful chicken meal ideal for lunch ,dinner and parties.

Do you cook chicken everyday?

What is your favorite chicken recipe?

Do share with me your recipes. I would love to learn from yours.

 

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 More chicken recipes

Kung Pao Chicken

Spicy Chicken Fillets with Snowpeas

Chicken Noodle Soup




  • peachpurple

    View Comments

    • I do love chicken and greens. Pandan leaves are what am not aware of. Yet the way you cook them makes them feel yummy. You describe the aromas so nicely that I sense them.

      The picture of the food are good too. Great!

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