I love pandan in desserts, especially the use of fresh pandan leaves and juices which gives the dish a sweet and fragrant aroma.
This pandan chicken is my first ever pandan savoury dish. The mouth-watering picture of chicken pieces wrapped in fresh pandan leaves is simply irresistible. The recipe I used is a Thai inspired dish which has a curry marinade. I didn’t have the required ingredients on hand and decide to do a very light soy marinade. I followed the recipe and deep fried the pandan leaves wrapped chicken. I got a shock when my pandan leaves turned all brown in the hot oil. Some how I was expecting the pandan to retain some of it’s green colour (as shown in the book and other websites). None of the pandan sweet fragrant was there just the smell of the fried oil. But the fried chicken tasted great.
I tried baking the pandan chicken hoping that the pandan flavour will infuse into the chicken. I also want to maintain some of the green colour of the leaves and covered it with foil. As the chicken was baking in the oven you could really smell the sweet fragrant of the pandan leaves filled the air.
The baked chicken was very juicy and tender and it was infused with pandan flavours. I feel that in savoury dishes, the pandan flavours is overpowered by the marinade, whereas in desserts it enhances the flavour and taste of the dessert. Considering one long pandan leave was used in each chicken pieces I expected more pandan flavours from the chicken.
This pandan chicken was adapted from Zesty Southern Asian Treats cookbook. Since I didn’t really follow the recipe and I’m not going to make this again that I’m not going to put the recipe up. I will stick to pandan sweet dishes next time.
sumber dari: foodforfour.com/
