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Pandan Chicken

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Pandan Chicken
  • 200g chicken pieces
  • ½ cup grated coconut
  • 3 red chillies
  • 8 shallots
  • 2 lemon grass
  • 1 tbsp oyster sauce
  • 1 tbsp plum sauce or honey
  • 1 egg
  • 60g corn flour
  • 60ml light soy sauce
  • salt and sugar to taste
  • 3 tbsp yogurt
  • pandan leaves
  • cooking oil for deep frying
  1. Dice the chicken into required size.
  2. Coarsely pound the red chillies, shallots and lemon grass.
  3. Mix in grated coconut (the white part only), yogurt, oyster sauce, beaten egg, corn flour,
  4. salt, sugar to taste.
  5. Marinate for 2 hours.
  6. Wrap one chicken piece at a time in pandan leaves
  7. Deep fry chicken until cooked


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