Pandan Leaves Chicken by Mary Koh

Method: 

1) Remove skin of 2 boneless chicken thigh, cut into small cubes. slightly smaller than 1" x 1".

2) Marinate with soya sauce half tbsp, oyster sauce 1 tbsp, 1 tsp sugar, a bit of fish sauce, B&W pepper as desired, 1 tbsp corn starch, 1 tsp sesame oil, 1 tsp hua diao jiu. (You can add ginger juice if you want but I didnt add - lazy...lol!). I left in fridge for 24 hrs.

You may also substitute the soya sauce, fish sauce & oyster sauce with 2 cubes of chillied fermented bean curd. You can also add in  abit of tumeric powder if you want.

3) Choose the broader pandan leaves, wash & dry.

4) 2 hrs before cooking, drain marinated chicken for 20 mins, wrap with pandan leaves (you can google for video tutorial). If you find it too challenging, simply roll up with the said leaves & use toothpick to hold em all together. Actually the standard wrapping method is super easy, tips : form a cone and slot wherever you can!

5) Put back into fridge in a plastic bag, seal tight (this is to seal the pandan leaves aroma into the chicken). Alternatively, you can deep fry immediately.

Note : You can bake if you want but I deep fry to get the "Umps"!