Well at this stage, this week’s meal plan has been well and truly shelved. I bought some pandan leaves (srcrewpine leaves) from Chinatown on Friday last week. I did use up a can of coconut milk from the store cupboard to make pandan chicken so the initial effort to clear out the pantry wasn’t totally in vain. You can fry the pandan chicken, or grill it, or even toss it on the barbie, however I chose to bake.
- 4 chicken thigh fillets, cut in half
- 8 pandan/screwpine leaves
- 1/4 can coconut milk
- 3 red chillies, chopped
- 1 inch ginger,chopped
- 2 cloves of garlic, chopped
- 1/4 inch galangal
- 1/4 stalk lemon grass, sliced
- 2 shallots, chopped
- 1 tsp tumeric
- 8 toothpicks
- salt to taste
- Blend the chillies, garlic, ginger, lemon grass, shallots, galangal into a fine paste
- Mix the paste with tumeric powder and coconut milk
- Season the chicken with salt and marinade in the chilli paste for 30 minutes (or overnight in the fridge)
- Pre-heat the oven at 200 degrees (gas mark 6)
- Place a chicken piece in the centre of a pandan leaf. Bring one end of the leaf across the chicken, and then bring the other end of the leaf to overlap the chicken. Turn the parcel over and repeat overlapping the leaf. Secure with a toothpick. Repeat using the 7 remaining chicken pieces and pandan leaves
- Place the parcels on a baking tray and baking in the oven for 25 minutes
- Serve pandan chicken with satay sauce
Cheat’s satay sauce
Refer https://gcroft.wordpress.com/2010/04/11/satay-chicken-mini-pies/ for cheat’s satay sauce.
Mix half a can of coconut milk with 3 tbsp crunchy peanut butter, 1 tsp sweet chilli sauce and 1/2 tsp soy sauce.
Heat on a low hob until mixture bubbles. Serve warm as a dipping sauce for the pandan chicken.
I do think that the flavours would have been better had I fried or grilled the pandan chicken. However I am trying to be virtuous ahead of our holiday next week. The satay dipping sauce was a lovely accompaniment to the chicken and I also served rice and stir-fried okra on the side.