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!
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.
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
then stir fry with oil in order to produce the aromatic smell
into the chicken.
# 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
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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Photo belonged to peachpurple
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View Comments
I do love chicken and greens. Pandan leaves are what 6
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!