Pandan leaves - Pandan Chicken in Happycall Pan

Mum came over and commented that I have 2 big pandan plant. Wondering what should I do with the them... hmm... what's for dinner tonight? I cooked curry chicken last night already. Hence decided to go Pandan Chicken to make some full use of the leaves of the plant I grow.

I baking it Happycall Pan instead of frying it, so it will be healthier.


Ingredients :
1 pound boneless skinless chicken thighs, thinly sliced and cut into 1-inch pieces
2 Tbsp finely minced coriander (optional, my son does not like the smell)
1 tbsp of minced ginger
2 tbsp finely minced garlic
1 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp palm or regular sugar
1/2 tsp of tumeric powder
pandan leaves - cleaned


Method :

1. Mix all ingredients except pandan leaves. Marinate for 1 hour or overnight in the fridge.
2. Form pandan leaf into little pockets and fill with a couple pieces of marinated chicken, or simply wrap a few pieces of chicken with pandan leaf.
3. Place in the HCP and cook for 15-20 mins. Flip in-between around 15 mins.

Note:
1) You can bake in a pre-heated 400 degree F oven for 20-25 min or until golden brown.
2) You can deep fry this in a hot oil until chicken is cooked. Drain well and serve immediately.

Adopted from My Kitchen Snippets.