With all the Pandan trimming and propagating activity recently, I had a handful of leaves ~ nice and green ~ for use.
Coincidentally I had a guest from Singapore, taking a course in the US and homesick for Singapore food, so what better way to use them.
One dish which can’t be found in Asian restaurants in the US is Pandan Wrapped Chicken. In Asia this dish is deep-fried but I have improvised it in the past and it works just as well.
After lightly seasoning the chicken pieces with a mixture of mashed ginger, plum sauce, pepper and rice wine, they were wrapped up in Pandan leaves and left in the refrigerator to marinate for over an hour.
Then I brushed, to coat them with sesame oil, and placed them in a 300°F oven to slow bake for about 30 mins.
So there … my guest had Pandan Wrapped Chicken with Pineapple Shrimp Fried Rice.