Tuesday, November 24, 2015

BAKED PANDAN CHICKEN

Honestly, I do not fancy Fried Pandan Chicken. I find them loaded with too much oil and the oil used to fry them must be discarded – too wasteful. Then, I came across this version of Pandan Chicken using baking method. Instead of cutting the chicken into small pieces then wrap with pandan leaves, I used deboned whole chicken leg, baked in foil with several pandan leaves at the bottom and top.
The nice fragrance of pandan is so aromatic while the chicken is baking in the oven. The baked pandan chicken was awesome with the fragrance of the spices that blend well with the pandan and tasty good. The meat texture is soft and moist.
Now I can enjoy fragrant Pandan Chicken minus the oil. This dish has no oil added at all, a much, much healthy version.
Recipe adapted from Yum Yum Magazine No. 89 [modified]
Ingredients
[serves 3]
3 pieces deboned chicken whole leg [with skin] – trim off excess fats
5-6 pandan leaves
Marinade [Blend and Mix]
10 shallots – peeled
6 pips garlic – peeled
1 lemongrass – sliced
1 tbsp coriander powder
½ tsp white pepper
1 tsp kunyit powder
1 tsp dark soy sauce
2 tbsp fish sauce 
2 tbsp honey
1 tbsp oil [I omit]

  1. Marinate chicken pieces with marinade for at least 3 hours or overnight.
  2. Line a baking pan with foil, top with some pandan leaves. Place marinated chicken pieces on top in single layer. Top with extra pandan leaves, cover with foil.
  3. Baked in preheated oven at 200-220 degrees C for 30 minutes. Uncover foil on the last 10 minutes, change oven mode to grill and grill chicken for about 10 minutes to brown them.
  4. Remove from oven and serve with rice and fried vegetables or corn.

I am submitting this post to Cook Your Books Event #28 [November 2015] hosted by Joyce of Kitchen Flavours

Cook-Your-Books
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10 comments:

  1. PHNovember 24, 2015 at 6:59 PM

    Kimmy, this baked pandan chicken sounds so good! I also dread deep frying, so wasteful and kitchen become so oily.

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  2. Karen LuvswesavoryNovember 24, 2015 at 8:13 PM

    Yum ! So flavourful and delicious. .. think I'll have it as baked chicken chop ^-^!

    ReplyDelete
  3. Holy_FoodNovember 25, 2015 at 12:32 AM

    Very delicious and tasty chicken recipe.
    Something new to try on this weekend.
    thnaks for sharing.

    ReplyDelete
  4. KimmyNovember 25, 2015 at 11:10 AM

    Hi Phong Hong, I have been baking chicken legs with various flavours. All seem so good, especially like the chicken meat which is so juicy and flavorful. Goes well with rice or mashed potatoes. I may try with baked potato wedges too.

    ReplyDelete
  5. KimmyNovember 25, 2015 at 11:11 AM

    Hi Karen, yes cooking pandan chicken the chicken chop way is much easier and healthier. You have to try soon.....

    ReplyDelete
  6. KimmyNovember 25, 2015 at 11:13 AM

    Hi Holy Food, you have to try soon cos' there are already so many flavours that I have tried and my family loves each one of them. You have lots of choices under my label 'Roast Meat' and many more to come, hahaha! Happy trying.

    ReplyDelete
  7. Kit @ i-lostinaustenNovember 25, 2015 at 4:16 PM

    Wow! This looks so sedap! Thanks for sharing this baked version of pandan chicken , will try soon ;)

    ReplyDelete
  8. kitchen flavoursNovember 25, 2015 at 11:20 PM

    Hi Kimmy,
    Baked Pandan Chicken sounds so good. Must be very fragrant with the aroma of the pandan leaves and the spices. Looks delicious!

    ReplyDelete
  9. KimmyNovember 26, 2015 at 11:15 AM

    Hi Kit, after trying this baked chicken, I think you will look forward to try baked chicken with other flavours. All are so unique and good.

    ReplyDelete
  10. KimmyNovember 26, 2015 at 11:17 AM

    Hi Joyce, I just had Baked Ayam Percik yesterday instead of the grilled version. It turned out well too. So aromatic and tasty.

    ReplyDelete