Did Somebody Say Pandan Leaf Chicken?

Indulge in these delectable chicken parcels, wrapped in fragrant Pandan leaves and served with a mouth-watering dipping sauce. You won't be able to resist!
Ingredients
3 skinless boneless chicken thighs, cut into 1-inch pieces
10 - 15 pandan leaves
For the marinade:
2 garlic cloves, finely chopped
1 tbsp ground white pepper
1 tbsp ground coriander
1 tbsp fish sauce
2 tbsp oyster sauce
1 tbsp sesame oil
2 tbsp palm sugar
2 tbsp coconut cream
For the dipping sauce:
3 tbsp palm sugar
3 tbsp Sweet soy sauce
2 tbsp fish sauce
100ml water
1 tsp toasted sesame seeds
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To find the recipe for this dish, click the link below!
- bit.ly/3G1F4Do -
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- Did Somebody Say Pandan Leaf Chicken? -
00:00 Intro
00:18 Preparing Chicken
02:11 Dipping Sauce
03:40 Wrapping Your Chicken
04:50 Deep Frying
06:14 Serving & Eating
06:56 Outro

[@the_jarmel]

THANK YOU FOR A YEAR OF EDUCATION AND ENTERTAINMENT 🙏 ........HAVE A BEAUTIFUL DAY EVERYONE ✌️

[@Mvlonewolf144]

Slow-mo frying; never looked better! Great video! I'll use my wok one day, and your team's work inches me closer every week.

[@SchoolofWok]

Thank you! We hope you do - Chris

[@MC_Mandem]

Love this! Simple yet tasty

[@kevinn1158]

Oh it's so juicy!!! Cue the laughter behind the camera. ;)

[@SchoolofWok]

😆

[@asexualatheist3504]

That is so cool. It is interesting to see how fellow human beings imagine and prepare food.

[@pdjhh]

Not sure about that mo bro! However I think you’ll have your own channel here or on tv soon - good to watch.

[@blakebrothers]

Oooh, looks good!

[@SchoolofWok]

It was! - Chris

[@reapergrim76]

Great stuff! 👍

[@SchoolofWok]

Thanks! - Chris

[@kusnirahkusnirah3839]

Must try,add to the list for snacking time 😁

[@SchoolofWok]

Definitely do! - Chris

[@vincentcaron9084]

Small tip, marinate the chicken for a day and then steam them first to let the pandan leaf taste do the work before frying them😊

[@SchoolofWok]

Great tip! - Arthur

[@notyourfriend1634]

I love pandan kai

[@SchoolofWok]

So good - Chris

[@michaelrutherford821]

I notice that both induction and gas are used. Which do you prefer? Also what is your experience with induction burners built specifically for woks?

[@SchoolofWok]

Induction are great, though you won't get the same heat and control as a gas, but certainly will do the job - Arthur

[@stopthatluca]

I can’t find panda is leaves, is there an alternative? Bamboo leaves?

[@jr.bobdobbs]

Pandan is unique, can't really sub for flavour. Maybe bamboo might work technically but won't have same taste.

[@stopthatluca]

@@jr.bobdobbs Thanks JR. I think I'll give it a go with bamboo at the risk of being disappointed.

[@SchoolofWok]

Let us know if it works - Arthur

[@larsdetering8996]

1:35 Squeezing the chicken again? 😉