Chicken in pandanus leaves

Chicken in pandanus leaves
Chicken in pandanus leaves 

Fresh pandanus leaves are available from Asian grocery stores. They impart a floral flavour to cooked dishes but are not edible.


2 garlic cloves, crushed

2 cm (¾ inch) piece fresh ginger, peeled and chopped

1 small onion, chopped

1 stem lemon grass, white part only, sliced

1 tablespoon fish sauce

2 tablespoons kecap manis

1 tablespoon Worcestershire sauce

125 ml (4 fl oz/½ cup) coconut milk

2 teaspoons grated palm sugar or soft brown sugar

500 g (1 lb 2 oz) chicken thigh fillets, cut into 20 large chunks

20 pandanus leaves 

Dipping sauce

125 ml (4 fl oz/½ cup) white vinegar

3 tablespoons shaved palm sugar or soft brown sugar

1 tablespoon dark soy sauce

1 teaspoon toasted sesame seeds


1. Put the garlic, ginger, onion, lemon grass, fish sauce, kecap manis, Worcestershire sauce and ¼ teaspoon of pepper in a food processor and blend to a smooth paste. Gradually blend in the coconut milk and sugar.

2. Transfer the paste to a shallow non-metallic dish, add the chicken and mix together well. Cover with plastic wrap and refrigerate for 2 hours. Put the dipping sauce ingredients in a bowl and stir until the sugar has dissolved. Set aside until needed.

3. Preheat a barbecue grill plate or flat plate to medium. Trim the pandanus leaves into strips about 15 cm (6 inches) long. Put a piece of chicken on each leaf, then roll each one up tightly and secure with a toothpick to make 20 parcels.

4. Put the parcels on a lightly oiled hotplate and cook for 5–6 minutes on each side, or until the chicken is cooked through. Serve hot with the dipping sauce.