I promise you, awesome aroma and super tasty  and tender chicken. 

Serves 2-3 (depends on how big your eaters are)

Cooktime: 8-10 mins

Ingredients

  • 500g/17.5oz of boneless Chicken thighs; chopped into 8-10 pieces 
  • 8-10 Pandan/Screwpine Leaves 
  • 8-10 Toothpicks optional
  • 1 1/2 tbsp Oyster Sauce
  • 1 tsp Fish Sauce 
  • 1 tbsp minced Garlic 
  • 1/2 tbsp finely minced Ginger (Ginger Powder is fine)
  • 1 tsp Sesame oil
  • 1/2 tsp White Pepper 
  • 1 tsp White Sesame Seeds 

You can use mini drumlets too

Directions

  1. Season Chicken pieces with all the condiments.
  2. Wrap the chicken up with Pandan Leaves. You can secure it with Toothpicks or simply tuck the leaves in. 
  3. Seal them in a Ziploc bag and let it season for at least 4 hours. I like to do it overnight. 
  4. In the IP, put chicken on the steamer rack with 1 cup of water.
  5. Set ‘Manual’, 3 mins, High Pressure. Do an instant release. 
  6. Brush some oil on the leaves (I like to use peanut), pan fry both sides for about 2-3 mins. Be careful not to let the leaves burn. 
  7. -or- Brush some oil on the leaves (I like to use peanut), oven bake it about 3-4 mins or till brownish at 350F (flip in between). Be careful not to let the leaves burn. 
  8. Serve hot. 

PS: This dish is traditionally deep-fried. However, I’m on the healthier side.. So no deep frying in my household. 

♥️

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