Stir-fry Pandan Chicken

Love pandan chicken but finding the wrapping of chicken pieces with pandan leaves tedious? Try this straight forward and fuss free stir-fry version! Equally delicious and guarantee that you won't be able to stop munching away this yummylicious little drumlets infused with pandan flavour and sweet spicy sauce :D

the marinade ingredients

toss the marinade thoroughly with drumlets and chilled overnight

finger-licking good! 

Ingredient

• 12 chicken drumlets, skin removed
• 4 pandan leaves, cut and lightly crushed
• 3 coriander roots, rinsed
• 5 cloves garlic
• 1/2 tsp pepper
• 3 tbsp gula melaka (thai palm sugar), finely chopped
• 1 tbsp Thai sweet chilli sauce
• 1 tbsp fish sauce
• 2 tbsp coconut milk (1 tbsp coconut powder dissolved in 2 tbsp water)
• 2 tsp Worcestershire sauce
• 1/4 tsp salt

Method

1. Cut the edge of drum let and pull the meat down from the bone and shape like a chicken stalk.
2. In a small food processor, blend coriander roots, garlic, pepper, palm sugar, chilli sauce, fish sauce, coconut milk and Worcestershire sauce until smooth. Add in salt to taste.
3. Place drumlets and pandan leaves in a ziplog bag. Pour in the marinade. Seal the bag and shake the mixture to ensure the drumlets are well coated with the marinade. Chill for at least 4 hours or overnight in fridge.
4. Bring the drumlets to room temperature before cooking. Heat 1 tbsp oil in pan. Add in drumlets together with the marinade and stir fry for 2 mins. Cover with lid and cook over low heat for 10 mins. 
5. Open lid, the base of the drumlets should be well browned. Flip over the other side and cook till browned.
6. Stir briefly till gravy reduced and thickened but not too dry. Dish up and serve immediately.

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe