Chicken Entertaining Entrees Asian

Chicken in pandan Leaves

Name: Chicken in pandan Leaves
Prep time: 145 min
Cook time: 15 min
Total time: 160 min
Yield: 10
Cuisine: /asian
Ingredients: 1 double (about 300g) chicken breast, sinew trimmed; 4 tablespoons good-quality satay sauce; 80ml (1/3 cup) coconut milk; 40ml (2 tablespoons) fish sauce; 20ml (1 tablespoon) sesame oil; 2 garlic cloves, crushed; 1 tablespoon freshly grated ginger; 3 tablespoons rice flour*; 20 pandan leaves*; 40ml (2 tablespoons) vegetable oil

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2h 25m

15m

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Mouth-watering Asian flavours spring to life in this super-easy starter.

1 double (about 300g) chicken breast, sinew trimmed
4 tablespoons good-quality satay sauce
80ml (1/3 cup) coconut milk
40ml (2 tablespoons) fish sauce
20ml (1 tablespoon) sesame oil
2 garlic cloves, crushed
1 tablespoon freshly grated ginger
3 tablespoons rice flour*
20 pandan leaves*
40ml (2 tablespoons) vegetable oil

Method

1.

Cut the chicken into 10 pieces (about 4 x 4cm each). Combine the satay sauce, coconut milk, fish sauce, sesame oil, garlic, ginger and rice flour in a large bowl until smooth. Add the chicken, stir to coat, then refrigerate, covered, for 2-3 hours to marinate.
2.

Preheat oven to 180°C.
3.

Drain chicken, discarding marinade. Wrap each piece of chicken in the pandan leaves by wrapping a leaf around the chicken one way, then wrapping a second leaf around the chicken in the opposite direction. Secure with a toothpick. Brush with a little oil, transfer to a greased baking tray and bake for 12 minutes until cooked through.