Pandan Chicken (Chicken wrapped with Pandan Leaf)

Ingredients:
500g chicken meat (the best part is the thigh)

1-½ tbsp chopped coriander/cilantro roots

1-½ tbsp garlic

¾ tsp white peppercorn (I used ground pepper)

1 tbsp palm sugar (or white sugar)

1-½ tbsp light soy sauce

2 tbsp dark soy sauce

1 tbsp Chinese cooking wine

1 tbsp sesame oil

1 tbsp milk (I used fresh milk)

Pandan leaves

Sauce:

4 tbsp water

2 tsp dark soy sauce

1 tsp light soy sauce

2 tbsp palm/white sugar

½ tsp ginger

1 tsp sesame seeds (Optional)

Directions:

1. Cut the chicken into 2” chunks and leave the skin on.
2. Add garlic, peppercorn & coriander/cilantro roots to make a paste.
3. Transfer to a bowl; add soy sauce, palm/white sugar, Chinese cooking wine, sesame oil & milk.   Mix well.
4. Add the chicken & mix well.  Cover & marinate for an hour or overnight in the refrigerator.
5. In a saucepan, simmer the sauce ingredients on medium-low heat until thicker, about 5 minutes.
6. Create little “Pandan-leaf” packets.   Add one piece of chicken per leaf packet.
7. Fry the leaf packet on medium heat for 3-4 minutes per side until brown.