THAI PANDAN CHICKEN
4 chicken whole leg, deboned
24 Pandanus leaves, washed
Marinade:
1 tspn white pepper powder
3 coriander root, pounded
4 tbspn fish sauce
3 tbspn soft brown sugar or palm sugar
3 tbspn worcestershire sauce
100 ml thick coconut milk
1. Cut each chic whole leg into 6 pieces.
2. Mix all marinade ingredients together n marinade chicken pieces overnight in d fridge.
3. Wrap chicken pieces with the Pandanus leaves.
4. Heat oil in wok for deepfrying.
Fry wrapped chicken until brown.
5. Drain from oil n serve hot.
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