This is the original name. But because I've tweaked it so much, it's no longer the actual grilled pandan chicken. Think I'll only do the real grilled pandan chicken, if I ever get a BBQ grill..if not, why grill when you can bake?
The original recipe..with my tweaks in italic.
600gm deboned chicken thigh (cut into 7 x 5 cm pieces)
Pound /blend together
1 clove garlic 5-6 cloves
2 shallot 8 shallots
4cm piece fresh ginger
1 tablespoon chopped coriander root
2 stalks lemon grass
2 sprigs coriander leaves
2 inch turmeric
2 cm galangal/blue ginger
10 dried chillies
4-5 candlenuts
Seasoning
5 tsp sweet chilli sauce
10 tsp Worcestershire sauce
5 tsp grated palm sugar/gula melaka
1 tsp salt
1/2 tsp pepper
2 tsp grd coriander
1/2 coconut, grated and squeezed for 115ml(2/3 cup) first milk
pandan leaves, softened by scalding.
Method.
1. Mix well the pounded/blended items with seasoning and milk.
2. Marinate the chicken well for min 2 hours. Overnight for the tender-est chicken
3. Wrap each piece of chicken with pandan leaves
4. Grill over charcoal fire for 10 min till fragrant and cooked. I baked in an oven 220c for min 35minutes.
Smell it and eat!
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