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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Pandanus amaryllifolius is a tropical plant which is known commonly as pandan and is used widely in Southeast Asian cooking. They have a nutty, botanical fragrance which enhances the flavor of Indonesian, Filipino, Malaysian, Thai, Vietnamese and Burmese foods. Ingredients:
marinate a dozen of chicken wings drumlets or chicken strips over night with salt, pepper and limon or use maggi magic sarap or ajinomoto ginisa mix |
12 pandan leaves |
oil for deep-frying |
2 garlic |
tooth picks for wrapping |
flour |
Directions:
1. Dip the chicken into the flour and coat it completely. To wrap take a long pandan leaf and use it to wrap the drumstick or chicken piece. Use a tooth pick to hold the leaf. Heat oil in a frying pan, fry garlic until light brown then remove. Deep fry the chicken in a medium-high heat until done. Chicken is done when it turns golden brown and pandan leaves have turned brown and crispy-looking. To eat, unwind the pandan leaf from the chicken piece and discard.
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