Ingredients

Chicken

• 500g chicken fillet, cut into 4-5cm pieces

Marinade

• 100ml coconut milk
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tbsp ginger,finely chopped
• 5 tbsp coriander, finely chopped
• 1 red chilli, finely chopped
• 1 tsp five spice powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 tsp ground turmeric

To Wrap

• 12 pandan leaves
• tooth picks
• oil for deep frying (optional) or barbecue

Method

1. Marinade: Place all the marinade ingredients in a food processor or blender and puree them briefly. Alternative grind all the ingredients except the coconut milk together in a mortar and pestle and then stir in the coconut milk.Place the marinade in a bowl and put the chicken pieces in the marinade and place it in the refrigerator for 6 hours or overnight.
2. To Wrap: Cut the pandan leaves into 12-15cm pieces. Place a piece of chicken at one end and wrap it then take another pandan leave and wrap the chicken on the uncovered side and secure the pandan leaves with a tooth pick. Repeat this process with the remaining chicken.
3. To Cook: Cook the pandan chicken on a moderately hot barbecue for 5 minutes on each side or deep fry the pandan chicken in oil at 180°C for 5 minutes until cooked through.
4. To Serve: Serve the pandan chicken on one large plate or individual plates. This makes a great dish as part of a barbecue or as a buffet dish or hot canapé.