Chicken Pandan

Ingredients:

6 pieces chicken wings, small chicken drumsticks, or sliced boneless chicken breasts

6 to 8 pieces fresh or fresh frozen Pandan leaves

2 teaspoons soy sauce

2 tablespoons fish sauce

2 tablespoons oyster sauce

1/2 teaspoon sugar

1/2 teaspoon ground black pepper

2-3 cloves garlic, minced

1 thumb-size piece ginger, minced

1 tablespoon lemon or calamansi juice

2 cups cooking oil

Cooking procedure:

1. In a mixing bowl, combine soy sauce, fish sauce, oyster sauce, sugar, ground black pepper, garlic, ginger, and lemon juice. Mix well.

2. Put-in the chicken pieces in the bowl with the mixture and marinade for at least 3 hours. I always marinade meat overnight to absorb the flavors better. When marinating overnight, make sure to cover the bowl and refrigerate it to avoid contamination.

3. Wrap the chicken with Pandan leaves. This is done by taking a long leaf and start wrapping about 3 inches down the leaf until the chicken piece is covered. Wrap back from where you started and tie one end of the leaf to the other end until a knot is formed.

4. Heat a cooking pot and pour-in cooking oil.

5. When the oil is hot enough, deep fry the chicken until the color turns golden brown. You may also grill the chicken instead of frying it.

6. Turn-off heat and transfer the chicken to a serving plate.

7. Serve. Share and enjoy!