Roasted Chicken in Pandan Leaf Cups
AuthorNok UnphonCategoryThaiClean and dap Pandan leaves. Trim out the apex. Cut into 15-cm-length pieces starting from base. You should get 2-3 pieces for each leaf depending on the leaf.
Cut one side of the blade into 5 chunks, 3-cm-length each. Overlap each chunk one after another until a square cup is form. Use stapler to fasten the chunks together, at the bottom of the cup and at the side where the two ends are merged. You should prepare 16 Pandan leaf cups.
Mix coconut milk, seasoning sauce, soy sauce, sugar, and sesame in a bowl until the sugar melts completely. Add chicken to the bowl and rub until the sauce covers every pieces. Marinate for 15 minutes.
Preheat an oven to 200 degree Celsius with grilled and fan control.
Place a baking sheet at the bottom of the baking tray before you place the Pandan leaf cups on the tray. Take a spoonful of marinate chicken and drop into each Pandan leaf cup.
Roast the chicken at 200 degree Celsius for 25 minutes. Remove from the oven.
Serve in a plate with sticky rice. Remember that DO NOT eat the Pandan leaf cups. The cups should be left out.
Ingredients
Directions
Clean and dap Pandan leaves. Trim out the apex. Cut into 15-cm-length pieces starting from base. You should get 2-3 pieces for each leaf depending on the leaf.
Cut one side of the blade into 5 chunks, 3-cm-length each. Overlap each chunk one after another until a square cup is form. Use stapler to fasten the chunks together, at the bottom of the cup and at the side where the two ends are merged. You should prepare 16 Pandan leaf cups.
Mix coconut milk, seasoning sauce, soy sauce, sugar, and sesame in a bowl until the sugar melts completely. Add chicken to the bowl and rub until the sauce covers every pieces. Marinate for 15 minutes.
Preheat an oven to 200 degree Celsius with grilled and fan control.
Place a baking sheet at the bottom of the baking tray before you place the Pandan leaf cups on the tray. Take a spoonful of marinate chicken and drop into each Pandan leaf cup.
Roast the chicken at 200 degree Celsius for 25 minutes. Remove from the oven.
Serve in a plate with sticky rice. Remember that DO NOT eat the Pandan leaf cups. The cups should be left out.