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Grilled Pandan Chicken
Grilled Pandan Chicken
- Yield: 8 servings
- Protein: 1 portion
Instructions:
| Ingredient | Amount |
|---|---|
Boneless Chicken Breast / Thigh (2-inch Chunks) | 300g |
Garlic (Minced) | 4 cloves |
Ginger (Minced) | 5 g |
Lemongrass Stalk (Minced) | ¼ stalk |
Red Chilli Padi (Minced) | 1 piece |
Palm Sugar | 4 teaspoons |
Five Spice Powder | 1 ½ teaspoons |
Curry Powder | 1 ½ tablespoons |
Salt | ½ teaspoon |
Water | 2 tablespoons |
Pandan leaves (Wrapping) | 14 pieces |
Canola oil (Grilling) 1 | 1 tablespoon |
1. Marinade chicken chunks with all the ingredients except pandan leaves and canola oil in a medium bowl for 30 minutes.
2. Style A Pandan-wrapped: Take a pandan leaf and wrap each chicken chunk until it is fully covered. Secure it with a skewer stick. OR Style B Foiled-wrapped: Place pandan leaf on aluminium foil. Place chicken chunk onto the pandan leaf and wrap until it is fully covered.
3. Heat oil on non-stick pan using medium heat. Place wrapped chicken on pan and grill for 15 minutes* or until cooked. *Note: Depending on thickness.
Recipe available in English and Chinese. Download PDF here
Healthy Tips
- Chicken is a good source of protein, which is important for maintaining your muscles and immunity.
- Using natural ingredients and spices (e.g. five spice powder, lemongrass, ginger) as seasoning can be a good way to help reduce sodium intake
- Nutrition content per serving: (Energy: 65kcal)
Carbohydrate:
4g
Protein:
7g
Total fat:
2g
Sodium:
147mg
Potassium:
144mg
Phosphate:
91mg
